Brown Butter Pumpkin Pie Squares With Pretzel Crust

An easy, unique and delicious take on the classic pumpkin pie! Salty pretzel crust topped with silky pumpkin pie filling all infused with the rich and nutty flavors of brown butter! Also, if you're feeling really fancy...top it off with maple whipped cream! This recipe will spice up your traditional holiday season in a most delicious way!

Directions

Pretzel Crust

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1. Preheat oven to 350 degrees and line an 8”x 8” baking dish with parchment paper. Spray with baking spray and set aside.

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2. In a food processor, pulse the pretzels and graham crackers until crushed.

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3. In a medium bowl, add the pretzel mixture, powdered sugar and cinnamon. Whisk together with a fork.

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4. Add the melted brown butter stir until combined. Mixture should resemble wet sand.

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5. Add the mixture in the prepared baking dish.

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6. With an extra piece of parchment paper, press down hard with fingertips until it is one solid even layer. You can also use a small flat dish to press.

 
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7. Bake at 350 degrees for 10 minutes. Cool completely before adding filling.

 

Pumpkin Filling

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1. In a large bowl add the pumpkin, brown butter, sugar and brown sugar. Whisk together until combined.

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2. Add eggs, egg yolk and vanilla. Whisk until well incorporated.

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3. Add flour, cinnamon, ginger, nutmeg, cloves and salt. Whisk together until well combined.

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4. Add the evaporated milk and mix for about a minute until blended nicely.

5. Pour the pumpkin mixture over the pretzel crust.

6. Bake for 40-45 minutes or until the edges are set and a knife inserted in the middle comes out clean.

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7. Remove from oven and place baking dish on a wire rack to cool completely.

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8. Store in refrigerator until ready to serve.

Maple Whipped Cream

1. Place mixer bowl in freezer for at least 20 minutes to chill.

Pour heavy whipping and maple syrup into the cold bowl.

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2. Using a hand mixer or the whisk attachment of your stand mixer, beat ingredients on low until combined.

 

3. Beat for another minute or two on high speed until stiff peaks form. Store in refrigerator until ready to use.

 

Prepare

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1. Remove baking dish from refrigerator. Lift the parchment paper from the pan and cut into 9 equal squares.

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2. Top with maple whipped cream and sprinkle of cinnamon if desired. Keep in an airtight container in the refrigerator until ready to serve.

Brown Butter Pumpkin Pie Squares With Pretzel Crust
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Brown Butter Pumpkin Pie Squares With Pretzel Crust

Servings: 9 large squares
Author: Joshua Snyder
Prep time: 20 MinCook time: 45 Mininactive time: 20 MinTotal time: 1 H & 25 M
An easy, unique and delicious take on the classic pumpkin pie! Salty pretzel crust topped with silky pumpkin pie filling all infused with the rich and nutty flavors of brown butter! Also, if you're feeling really fancy...top it off with maple whipped cream! This recipe will spice up your traditional holiday season in a most delicious way!

Ingredients

Pretzel Crust
  • 2 1/2 cups mini pretzel twists
  • 3 graham crackers (6 squares)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown butter, melted and cooled
Pumpkin Filling
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup browned butter, melted and cooled
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 egg yolks
  • 1 teaspoon vanilla
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 cup evaporated milk
Maple Whipped Cream
  • 1/2 cup heavy whipping cream, cold
  • 2 tablespoons maple syrup

Instructions

Pretzel Crust
  1. Preheat oven to 350 degrees and line an 8”x 8” baking dish with parchment paper. Spray with baking spray and set aside.
  2. In a food processor, pulse the pretzels and graham crackers until crushed.
  3. In a medium bowl, add the pretzel mixture, powdered sugar and cinnamon. Whisk together with a fork.
  4. Add the melted brown butter stir until combined. Mixture should resemble wet sand.
  5. Add the mixture in the prepared baking dish.
  6. With an extra piece of parchment paper, press down hard with fingertips until it is one solid even layer. You can also use a small flat dish to press.
  7. Bake at 350 degrees for 10 minutes. Cool completely before adding filling.
Pumpkin Filling
  1. In a large bowl add the pumpkin, brown butter, sugar and brown sugar. Whisk together until combined.
  2. Add eggs, egg yolk and vanilla. Whisk until well incorporated.
  3. Add flour, cinnamon, ginger, nutmeg, cloves and salt.  Whisk together until well combined.
  4. Add the evaporated milk and mix for about a minute until blended nicely.
  5. Pour the pumpkin mixture over the pretzel crust.
  6. Bake for 40-45 minutes or until the edges are set and a knife inserted in the middle comes out clean.
  7. Remove from oven and place baking dish on a wire rack to cool completely.
  8. Store in refrigerator until ready to serve.
Maple Whipped Cream
  1. Place mixer bowl in freezer for at least 20 minutes to chill.  Pour heavy whipping and maple syrup into the cold bowl.
  2. Using a hand mixer or the whisk attachment of your stand mixer, beat ingredients on low until combined.
  3. Beat for another minute or two on high speed until stiff peaks form. Store in refrigerator until ready to use.
Prepare
  1. Remove baking dish from refrigerator. Lift the parchment paper from the pan and cut into 9 equal squares.
  2. Top with maple whipped cream and sprinkle of cinnamon if desired. Keep in an airtight container in the refrigerator until ready to serve.

Notes:

Make the brown butter before you start this recipe or you can substitute with butter. The brown butter gives it that extra flavor, but the recipe is still delicious without. Brown Butter INSTRUCTIONS: 1. Melt butter in a saucepan over medium-low heat. 2. Cook for about 3 minutes stirring constantly until butter foams and bubbles. 3. Continue cooking until you can see brown specks through the bubbles and foam. 4. Remove from heat and strain into a bowl to remove the larger brown pieces. 5. Let cool and store covered in refrigerator until ready to use.

Calories

599.64

Fat (grams)

42.22

Sat. Fat (grams)

25.89

Carbs (grams)

52.41

Fiber (grams)

2.32

Net carbs

50.09

Sugar (grams)

34.37

Protein (grams)

5.88

Sodium (milligrams)

512.00

Cholesterol (grams)

175.82
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