The Heirloom Pumpkin Pie

An old-fashioned pumpkin pie with a few thoughtful touches. Brown butter adds a warm, nutty richness, while vanilla bean and traditional fall spices bring out the natural flavor of the pumpkin. A little maple syrup adds another layer of warmth, but it's entirely optional.

Baked in our Flaky Grain-Free Pie Crust, it's a familiar holiday favorite made for sharing.

Ingredients

For the Pumpkin Filling

• 1 can (15 oz) pure pumpkin purée, not pumpkin pie filling

• 3 large eggs

• 1 cup heavy cream

• ½ cup Forage Homestead Sweetener

• 2 tablespoons pure maple syrup (optional)

• 1 tablespoon unsalted butter

• 1 teaspoon vanilla bean paste

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• ½ teaspoon fine sea salt

For the Crust

One batch of our Flaky Grain-Free Pie Crust, prepared in a 9-inch pie dish.

Instructions

1. Prepare the Crust

Preheat the oven to 325°F.

Prepare the Pie Crust according to the original recipe. Transfer to a 9-inch pie dish, gently press into place, and crimp the edges.

Pre-bake for approximately 20–25 minutes, until the crust begins to turn lightly golden. Set aside.

2. Brown the Butter

In a small saucepan over medium-low heat, melt the butter. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter develops a warm, nutty aroma.

Remove from the heat and allow to cool slightly.

3. Make the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin purée, eggs, heavy cream, Homestead Sweetener, optional maple syrup, browned butter, and vanilla bean paste.

Add the cinnamon, ginger, nutmeg, cloves, and sea salt.

Whisk until smooth and fully combined.

4. Fill the Pie

Increase the oven temperature to 350°F.

Pour the pumpkin filling into the prepared crust, smoothing the top gently with a spatula.

Place the pie dish on a baking sheet to make transferring it to the oven easier.

5. Bake

Bake for approximately 50–65 minutes, checking toward the earlier end of the range. The edges of the filling should look set, while the center should still have a slight wobble when gently shaken. If the crust begins to brown too quickly, loosely cover the edges with foil.

6. Cool and Serve

Remove from the oven and allow the pie to cool on a wire rack for approximately 2 hours.

Transfer to the refrigerator and chill until fully set, ideally at least another 2 hours.

Serve chilled or slightly cool, with a spoonful of freshly whipped cream if desired.

A Little Note from the Forage Kitchen

The secret to this pie is in the little details. Browning the butter brings out a wonderful nuttiness, while real vanilla bean gives the filling a little extra warmth without overpowering the pumpkin. We love adding a touch of maple syrup, but you can leave it out entirely for a slightly less sweet pie. It's just as lovely made a day ahead, giving the filling plenty of time to set before serving.