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Brown Butter Pumpkin Pie with Chai Pretzel Crust and Bourbon Whipped Cream

Updated: Jan 9

This dessert can be made as a pie or bars. If making them as bars, use a 9x13 in pan, grease pan and line with parchment paper for easy removal .

For the Chai Pretzel Crust

2 cups Grumpy Chihuahua Goods Chai Pretzels, pulsed into crumbs

  • 7 tablespoons melted butter

For the Brown Butter Pumpkin Pie Filling

  • 7 tablespoons browned butter

  • 2 and 1/4 cups granulated sugar

  • (1) 8oz package of cream cheese, cut into cubes and at room temperature

  • (1) 15oz can of pumpkin puree (not pumpkin pie filling)

  • 3 eggs + 1 egg yoke, at room temperature

  • 2 teaspoons vanilla extract

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon cloves

For the Bourbon Whipped Cream

  • 1 cup heavy cream

  • 3/4 cup powdered sugar

  • 1 teaspoon orange zest

  • 1-2 tablespoon bourbon (add more for a stronger flavor)

  • 1/2/ teaspoons vanilla

Instructions

Chai Pretzel Crust

  1. Preheat oven to 350 degrees (F)

  2. Grease pie pan

  3. Add pretzels to a blender or food processor and pulse until they have been broken down into small crumbs.

  4. Add in melted butter and stir well to combine.

  5. Press mixture into prepared pan. Bake of 10 minutes in preheated oven. Place on cooking rack and set aside until needed.

Brown Butter Pumpkin Pie Filling

  1. Place butter in a small sauce pan and cook over medium heat - stirring occasionally - until it browns slightly and begins to smell nutty. Remove pan from heat and set aside. (video of how to brown butter)

  2. Add sugar to blender or food processor and pulse for 45-60 seconds, or until sugar becomes powdery and white.

  3. Transfer sugar to a large bowl. Add cream cheese and beat for about 2 minutes, or until light and fluffy. Add pumpkin and beat for another 30 seconds.

  4. Fold in the browned butter.

  5. Add the eggs, yoke, vanilla, and spices and beat on low until combined.

  6. Pour mixture into prepared pan and spread evenly with a spatula.

  7. Bake for 45 minutes to 1 hour, or until the edges are set and the center is only a little jiggly. It will firm up as it cools.

  8. Place on a cooling rack for 30 minutes, then in chill in the fridge for at least 1 hour before slicing.

  9. When you are ready to enjoy, top each slice with a dollop of whipped cream.

Bourbon Whipped Cream

  1. Place cream in a bowl and beat on high until stiff peaks begin to form.

  2. Add sugar, bourbon, orange zest, and vanilla, and beat for another 2 minutes.

  3. Place in the fridge until needed. Keep for 48 hours.

  4. Dollop on top of a slice and enjoy!




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