Brown Butter Pumpkin Pie

I notoriously have a hard time with pie crusts, so am not above buying a frozen, premade one if you want to save some time. It is an easy thing to do a day or two in advance.

If you are making your puree from scratch, butternut, sweet potato, or pumpkin are all great options. The first two are denser once roasted, which works here.

This pie is tender, so it needs a few hours to cool, and ideally an hour to chill in the fridge for the perfect texture. It can be made a day or two in advance and kept wrapped at room temperature.

I did have a little bit of extra filling, which I baked off in a ramekin as a lovely little souffle with some crumbled gingersnaps on top. Having this around for a gluten free person on the holiday would be thoughtful!