Pumpkin pie with brown butter cream
Description
The dish is prepared without unnecessary complications. You can make this pie in advance, wrap it in plastic wrap, store it in the refrigerator, and serve it the next day. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease a round cake pan. Line the pan with parchment paper, grease the paper with oil, then dust with flour. Shake off excess flour. Sift flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda together into a large bowl.
- 2
Step 2
2. In a mixing bowl, beat the sugar and butter together with a mixer for about 2 minutes. Add the eggs and beat.
- 3
Step 3
3. Add pumpkin puree and milk, blend. Add the flour mixture and blend at low speed.
- 4
Step 4
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 55 minutes.
- 5
Step 5
5. Place the pie on a rack and let it cool for about 20 minutes.
- 6
Step 6
6. Prepare the frosting. In a small saucepan, melt the butter over medium heat until it turns brown, about 10 minutes. Remove the saucepan from the heat and pour the butter into a bowl. Add the sugar, vanilla extract, and 1 tablespoon of milk, stirring until smooth. If the frosting is too thick, add the remaining tablespoon of milk. Let it cool for 5 minutes. Spread the frosting over the cooled cake.
- 7
Step 7
7. Prepare the nuts. In a small skillet, melt sugar over medium heat until golden, about 3 minutes. Remove the skillet from the heat. Add the nuts, one at a time, into the melted sugar. Stir with a fork until all nuts are evenly coated with the melted sugar. If the sugar hardens, return the skillet to low heat and stir for several minutes. Place the walnuts on a wire rack to cool completely.
- 8
Step 8
8. Decorate the top of the cake with caramelized nuts.