Bourbon and Brown Butter Pumpkin Pie
6 tablespoons unsalted butter
1 3/4 cups pumpkin puree
3 large eggs
1/2 cup half and half
3/4 cup dark brown sugar
2 tablespoons Bourbon
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
Pinch ground clove
1/2 teaspoon kosher salt
1 9-inch fully baked pie crust
Preheat the oven to 325 degrees.
Melt the butter in a small pan over medium heat. Once melted and the white solids have begun to rise the top, swirl the pan every 30 seconds or so. Stay close to the pan - the butter can go from browned to burnt very quickly. The butter will begin to brown after about 4 to 5 minutes, it will smell nutty and look dark golden. Once it hits that color, and the furious bubbling dies down somewhat, it’s ready. Remove from the heat. Allow the browned butter to cool.
In a large bowl, whisk together the browned butter, pumpkin puree, cream, eggs, sugar, brandy, spices, and salt. Pour mixture into the cooled pie shell.
Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Yield: 8 servings.