Brown butter pumpkin pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pumpkins or squash for pumpkin purée.

  • meggan on January 18, 2024

    For some reason my pie turned out looser than I like and had a bit of a strange sourness. Definitely very pumpkinny.

  • ricki on December 22, 2018

    Everyone loved this. Flavors are subtle and deep, with more pumpkin and butterscotch than spices. We didn't strain, and the texture was fine. Too much filling for my 11-cup Cuisinart; next time will mix by hand after blending the butterscotch into the pumpkin. Makes one very deep 9-inch pie; mine was not deep enough so used leftover filling in a 9" French tart pan, which cooked in about 25 minutes.

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