Brown Butter Caramel Pumpkin Espresso Ganache Pumpkin Pie

A rich and flavorful pumpkin pie with brown butter caramel, espresso pumpkin ganache, and a maple whipped cream topping.

By @courtneysnellkuhr

Original recipe source

Brown Butter Caramel Pumpkin Espresso Ganache Pumpkin Pie

Cook time: 90 minutes

Servings: 8

Ingredients

  • 1.5 cups all-purpose flour
  • 1 Tbsp white sugar
  • 1 tsp kosher salt
  • 12 Tbsp cold unsalted butter, cubed
  • 1 Tbsp apple cider vinegar
  • 0.25 cup ice water
  • 1 cup white sugar
  • 0.25 cup water
  • 6 Tbsp browned unsalted butter
  • 0.33 cup heavy cream, warm
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 tsp kosher salt
  • 2 cans pumpkin puree
  • 1.25 cups heavy cream
  • 0.33 cup pure maple syrup
  • 5 Tbsp unsalted butter
  • 16 oz white chocolate, chopped
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 0.5 tsp ginger
  • 0 clove
  • 0.5 tsp kosher salt
  • 1.5 Tbsp espresso powder
  • 0.5 cup all-purpose flour
  • 0.33 cup dark brown sugar
  • 0.33 cup rolled oats
  • 6 Tbsp unsalted butter, room temp
  • 1 tsp cinnamon
  • 0 salt
  • 1.25 cup heavy cream
  • 0.33 cup maple syrup
  • 1 tsp vanilla
  • 0 salt

Instructions

  1. Mix flour, sugar, and salt.
  2. To a food processor add the flour mixture and cubed cold butter and pulse until the texture is of coarse meal + blueberry-sized chunks.
  3. Mix vinegar and water together. Add 1 tbsp of the mixture at a time pulsing in between until dough holds when pressed.
  4. Form into a disc and wrap tightly in plastic wrap. Chill 30 minutes.
  5. Roll out, fit into pie dish, crimp edges. Chill 20 minutes.
  6. Blind bake at 350°F: 30–40 min with weights. Remove weights, prick the bottom. Bake 15–20 min more until golden. Cool completely.
  7. Prepare the brown butter caramel by combining sugar and water in a saucepan over medium heat until sugar dissolves. Add browned butter, warm heavy cream, maple syrup, vanilla extract, and kosher salt. Stir until smooth.
  8. For the espresso pumpkin ganache, roast and reduce pumpkin puree to 500g. Heat heavy cream, maple syrup, and butter until simmering. Pour over chopped white chocolate, stir until smooth. Add spices, salt, and espresso powder. Mix well.
  9. Make the streusel topping by combining flour, dark brown sugar, rolled oats, butter, cinnamon, and a pinch of salt in a bowl. Mix until crumbly.
  10. Prepare the maple whipped cream by whipping heavy cream, maple syrup, vanilla, and a pinch of salt until soft peaks form.
Find more recipes