This post may contain affiliate links. Please see our disclosure policy.
Sage Browned Butter Pumpkin Pie with Spiced Meringue is the pumpkin recipe you need! If you don’t like pumpkin pie, this will absolutely change your mind!
For more pie recipes, try this delicious Maple Apple Pie and Sweet Potato Pie!
Sage Browned Butter Pumpkin Pie with Spiced Meringue is a delicious way to celebrate Fall! This is not your traditional pumpkin pie. It’s sweet and creamy with a hint of sage to really make your tastebuds say “WHOA”! What I love about this pie is that it combines everyone’s beloved sage browned butter with a traditional pie that we all enjoy annually. Also, the spiced meringue on top is such a delightful addition. Needless to say, this pie will be a HUGE hit at your Thanksgiving table this year.
Sage Browned Butter Pumpkin Pie with Spiced Meringue has a buttery crust that has hints of cinnamon and clove. The pumpkin center is buttery and creamy and filled with mascarpone and warm autumn spices. This pie is so decadent!
I must say, developing this recipe was so much fun. I came up with this idea while making a sage browned butter chicken. The smell of sage browned butter is something that’s out of this world. I thought to myself, “this could be both sweet and/or savory! Why not try this with pumpkin?”. So, in the spirit of Fall, I did! And it worked out. Exceptionally well. Have you ever tried sage browned butter? If not, I totally recommend trying this recipe! But also, try sage browned butter with chicken or dip a piece of bread in it. 100% worth it.
Back to this pie and also this lovely pie dish. It’s from Libbey! This dish is a part of a set of five dishes – a casserole dish with a lid, a 9×13 baking dish, aa glass mixing bowl, an 8×8 baking dish, and this pie dish. I LOVED baking this pie in the pie dish because the glass prevented the pie crust from sticking to the pan. Glass also conducts heat in a way that makes this line PERFECT for all of your baking needs! Glass allows heat to be distributed evenly allowing for your recipe to bake thoroughly across the dish. Have you ever made something and put it in the oven and it browned on one side and not the other? This is less likely to happen in these dishes! This set also retails at $34.99, which is an amazing price for such high quality dishes!
sage browned butter pumpkin pie with spiced meringue
Did I mention how easy this recipe is? Everything from the pie crust to the custardy pumpkin filling are so simple to assemble! We start off by making the pie crust. Simply add flour, brown sugar, baking powder, spices, butter, salt, and water to a food processor. Roll the dough into a circle and press into a pie dish and freeze it until the custard is finished.
Then, in a skillet, brown the butter and the sage leaves. Let it cool for about ten minutes and then add vanilla extract, salt, more brown sugar, mascarpone (or cream cheese), egg yolks, cinnamon, and pumpkin with a pinch of ground sage. Mix the ingredients together and add to the pie crust. Bake for about 1 hour to 1 hour and ten minutes. Allow the pie to cool and then refrigerator overnight or freeze for 2 hours (either way works well).
Once the pie is set, all you have to do is make the spiced meringue which is easily one of my favorite parts! Use 5 egg whites for the meringue. Start by beating the egg whites until they are frothy and bubbly. Sloooowly add sugar and continue to whip. Whip until stiff peaks form and then add cream of tartar, cinnamon, all spice, and vanilla extract. It’s SO good.
Simply add the meringue to the top of the pie and you’re done! However, if you wanna take it to the next step, get a torch and flame the meringue for added drama. (Easily my favorite step of the entire process of developing this recipe!) And then eat it up! There’s a few steps to this recipe but it’s not difficult or technical at all.
More Thanksgiving Recipes
- Bourbon Sweet Potato Casserole
- Baked Mac and Cheese
- Garlic and Herb Mashed Potatoes
- Smoked Mac and Cheese
- Pumpkin Pie with Graham Cracker Crust
Sage Browned Butter Pumpkin Pie with Spiced Meringue
Ingredients
- 2 cups all-purpose flour
- 1/4 cup dark brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of ground cloves
- 1 tsp vanilla extract
- 1 tsp salt
- 1 stick salted butter, cold
- 8 tbsp ice cold water
- 1 stick salted butter
- 10 fresh sage leaves, chopped
- 1 tsp vanilla extract
- 1 tsp salt
- 1 1/2 cup dark brown sugar
- 1 cup mascarpone
- 3 egg yolks
- 1/2 tsp cinnamon
- 1/2 tsp ground sage
Instructions
- Pie Crust: Add flour, brown sugar, baking powder, cinnamon, nutmeg, ground cloves, and salt to a food processor. Pulse for about 15 seconds. Add vanilla extract and butter, one tablespoon at a time. Then add ice cold water, one tablespoon at a time. Dough should form a ball.
- Remove dough from food processor onto a well floured work surface. Use a rolling pin and roll dough into a circle. Gently press pie dough into pie dish and pinch the edges. Add to freezer.
- Preheat oven to 350 degrees F.
- Pumpkin Pie Filling: In a skillet over medium low heat, add butter and fresh sage leaves. Stir occasionally until butter becomes foamy and brown. Remove from heat and allow the butter to cool for ten minutes. Add vanilla extract, brown sugar, mascarpone, 15 oz can of pumpkin puree, egg yolks, cinnamon, sage, and salt to a large mixing bowl and stir in browned butter.
- Remove pie crust from freezer and pour pumpkin filling into the crust. Bake for 1 hour to 1 hour 10 minutes. Edges should be firm and the middle of the pie should be jiggly. Allow pie to cool and refrigerate overnight or freeze for 2 hours.
- To make the spiced meringue, add 5 egg whites to a stand mixer and whip until eggs become bubbly and frothy. Add about 1/4 cup to 1/2 cup of white sugar, one tablespoon at a time. As peaks become to form, add 1/2 tsp cream of tartar and continue to whip until stiff peaks form. Stir in 1 tsp cinnamon, 1/2 tsp allspice, and a pinch of salt. Pour meringue onto the top of the pie and use a torch to singe the meringue and give it a crisp outer shell. (optional)
- Eat!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Britney! Do you pull out the chopped sage leaves that have been sautéed in the butter?
Hi! I like to keep them in there for texture but you can absolutely remove them if you prefer the filling to be more smooth.
Thanksgiving isn’t complete without this pie. We made it last year and this year and it was a hit both times!!
This pumpkin pie was amazing! The sage was the perfect addition. Was a huge hit with my family. Will be making this again! Thanks!!
I’m so glad to hear that! Thank you so much for your feedback!
This pumpkin pie is perfectly spiced and the meringue is a must. Thanks for sharing this recipe!