Maple Brown Butter Pumpkin Pie

Ingredients

• 4 Tbsp butter
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• 1 15oz. can pumpkin purée
• 1 cup evaporated milk
• 1 unbaked 9-inch deep dish pie crust

Directions

1. Set your oven to 425ºF. Slice the butter into 4 tablespoon-sized pieces and place them in a small skillet. Cook over medium heat, stirring the whole time, until the milk solids become a rich brown and the butter smells nutty. It will foam first, then the solids will drop to the bottom and darken. As soon as it gets there, take the skillet off the heat so the butter doesn’t burn, and carefully transfer it to a mixing bowl.
2. To the bowl of brown butter, add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt. Stir everything together until combined.
3. Add the eggs and pumpkin purée to the butter and spice mixture, then whisk until the filling is smooth. Pour in the evaporated milk last, and whisk again until smooth.
4. Set the pie dish with the pie crust on a baking sheet so it’s easier to move. Pour the pumpkin filling into the crust, then move the filled pie to the oven.
5. Bake for 15 minutes at 425ºF. Lower the oven temperature to 350ºF and keep baking for 35-40 minutes, until the top is slightly puffed, the edges are lightly browned, and the center is not liquid but still has a gentle jiggle when you shake the baking sheet. If the crust is getting too dark while the pie bakes, cover the crust with foil to slow the browning.
6. Take the pie out of the oven and let it cool at room temperature for about 1 hour. Once it has cooled, cut and serve, or cover it with foil or plastic and move it to the refrigerator for storage.