Dessert

Brown Butter Maple Pumpkin Spice Pie

November 12, 2025

I am extremely proud of this recipe. I believe it will satisfy both pumpkin pie haters and lovers. The inspiration for this pie comes from my favorite dessert of all time, the Crack Pie (now rebranded as Milk Bar Pie) from Milk Bar. I wanted to infuse it with the flavors of fall with the addition of pumpkin spice and maple.

The recipe has many steps and requires lots of time for cooling, so I recommend you make it at least a few days in advance. And Shout out to sous chef Seth for testing this recipe with me 1239493479123 times <3

Brown Butter Maple Pumpkin Spice Pie

Pin It Print It

Ingredients

For the pie crust (makes enough for 2 crusts)*

2 cups all-purpose flour, plus more for dusting
1 1⁄2 sticks (12 tablespoons) unsalted butter, well chilled and cut in tablespoon-size pieces
2 teaspoons kosher salt
1⁄3 cup ice water, plus more as needed
1 tablespoon apple cider vinegar

For the Pumpkin Spiced Maple filling (makes enough for 1 pie)

1 sticks butter, browned and cooled
1/2 cup maple syrup
⅓ cup light brown sugar
2 tbsp cup corn flour* fine yellow cornmeal or masa harina)
2 tbsp cup milk powder**
1 tsp pumpkin spice
1 tsp kosher salt
4 egg yolks, room temp
⅓ cup of cream
½ tsp vanilla bean paste
½ tsp maple extract (or vanilla)
Flaky salt for finishing

For the Meringue

4 large egg whites
1⁄4 teaspoon kosher salt
1⁄4 teaspoon cream of tartar
1 1⁄2 cups sugar
2 teaspoons vanilla bean paste
pumpkin pie spice, to taste

*We only need 1 crust for this recipe. You can store the extra in the freezer for up to 3 months, or use it to make another pie!

**You can sub the corn flour for fine cornmeal or masa harina (but not coarse cornmeal). They’re slightly different, but will yield similar results.

***Milk powder should be available at the average grocery store (either in the baking section or by the baby formula). You can also order from Amazon just in case. Technically you can make this pie without the corn flour and the milk powder, but you’ll get a texture that is slightly runny rather than fudgy and chewy.

Instructions

MAKE THE PIE CRUST:

Combine the flour, butter, and salt in a food processor. Pulse until the butter is about the size of peas. Add the ice water and vinegar and continue to pulse until a shaggy dough forms, adding more ice water, a drizzle at a time, as needed.
Dust a flat work surface with flour. Transfer the dough to the surface and gently knead until no dry spots remain. Avoid overworking the dough. Form the dough into 2 round disks, then wrap in plastic wrap and chill in the fridge for at least 2 hours, or preferably overnight. If you’re only making 1 pie, you will only need one of the disks of dough. You can store the extra in the freezer for up to 3 months.

BLIND BAKE THE CRUST:

Preheat your oven to 425 degrees. Roll out one of the disks to fit your pie pan with at least 1/2 inch of overhang. Transfer the dough into the pan and trim / crimp the edges. Pierce the bottom with a fork, line with parchment, and place pie weights in the center of the parchment. Transfer to a baking sheet and bake for 15-20 minutes. Remove the pie weights and parchment and transfer the crust back into the oven for another 5 minutes. Let cool to room temperature before filling.

MAKE THE FILLING:

Preheat your oven to 350 degrees. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, maple syrup, cornmeal, milk powder, pumpkin pie spice, and salt. Mix on low speed until evenly combined. Add the browned butter and beat for 2 minutes.
Add the heavy cream, vanilla, and maple extract and continue mixing on low for 2 more minutes until no white streaks of cream remain. Scrape down the sides with a spatula. Add the egg yolks and mix on low until combined. Don’t over-mix and incorporate too much air.
Pour filling into par-baked crusts and bake for 30 minutes. Reduce the heat to 325 and cook for 5 minutes longer. Allow pies to cool to room temperature. Then freeze them for at least 3 hours or overnight. Defrost in the fridge for at least 1 hour before serving.

MAKE THE MERINGUE:

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, salt, and cream of tartar. Whip until foamy, then pause the mixer until the sugar is ready.
In a medium saucepan, combine the sugar and 1/3 cup of water. Bring to a gentle boil, stirring constantly, until the sugar syrup reaches 250°F.
Right before the sugar is done cooking, restart the mixer and beat the eggs on high. Carefully stream the sugar syrup into the mixer, pouring along the side of the bowl. Once all of the sugar has been added, continue whipping until you achieve medium to soft peaks, 5 to 7 minutes. Once you’ve achieved your desired consistency, add the vanilla bean paste and a few pinches of pumpkin pie spice.
Meringue can be used right away or stored in an airtight container in the fridge for up to to 3 days.

TO SERVE: