Hard to believe Thanksgiving is right around the corner. Pumpkin pie is often a staple on many Thanksgiving tables and while I tried this recipe a few years ago, I thought it would be fun to try a new one this year.

I’m 100% certain a homemade crust would have been better with this recipe but I didn’t have time to make my own so I just used a pre-made crust. The crust in this recipe looks beautiful and it’s truly worth it to make your own so I even though I haven’t tried this particular crust recipe, I highly recommend doing it yourself. Honestly, I think the crust is probably the most time consuming part because the rest of the recipe is really easy. I am ranking my experience based on using the pre-made crust so keep that in mind.

If you’ve never browned butter before it isn’t hard, but you definitely want to stir it often so it doesn’t burn. You’re looking for a nice deep golden brown color and I think it begins to have a bit of a caramel aroma when it’s ready. Once the butter is ready then you add the brown sugar and stir well. After this you basically just mix in the remaining ingredients and mix for about a minute. We did not have ground cloves on hand so unfortunately I had to omit it. When everything is mixed then you pour it into the pie crust and bake!

As you can see by the picture, my pie doesn’t look nearly as pretty and that’s because I used a pre-made crust that had broken around the edges. Taste-wise this is very good; I felt like the the crust to pie ratio wasn’t great but that’s because I used the pre-made crust. It was very light and fresh tasting with a lot of good flavor thanks to the spices.

Recipe Used: Baker by Nature