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Brown Butter Chai Pumpkin Pie with Sugared Sage | Holiday Pie Collab

November 10, 2017

This ain’t your mama's pumpkin pie. This is the Brown Butter Chai Pumpkin Pie is that pumpkin pie that moved to the big city and got all fancy after graduating college. The pumpkin filling is made with brown butter butterscotch and chai spices which give this pie a deeper depth of flavors. So delicious!



Hello, friends. 


The holiday season is upon us! Holiday baking is what I live for. I love the homemade cookies and breads and pies, oooooh the pies! To kick off this season of holiday baking, I have teamed up with a handful of wonderful blogger friends to bring some sweet pies that will win the holidays all season long. From galettes to tarte tatins, there is a flavor combination for everyone on your guest list. Please be sure to check out everyone’s delicious pies below (and tell them TK sent you!). 




Cloudy Kitchen
Chocolate Cream pie with whipped peanut butter cream


Cook Til Delicious
Pear Cranberry Frangipane Tart



Five-Spice Cran-Apple Handpies


The Farmer's Daughter
Apple Ginger Pie


Feed The Swimmers 
Apple and Persimmon Pie with Bourbon Caramel and Hazelnuts

Harvest and Honey
Apple Apple Pies


Lyndsey Eden 
Maple Cream Cheese Pear & Pistachio Galette




Tarta Tine with White Chocolate Caramelized Pears


TermiNatetor Kitchen
Brown Butter Chai Pumpkin Pie with Sugared Sage


Topless Baker
Apple & Blackberry Flower Lattice Pie


Up Close & Tasty

Chocolate Mousse Pie with Oreo Crust 


The Wood and Spoon
Chocolate Chess Pie














Brown Butter Chai Pumpkin Pie with Sugared Sage

 Original crust recipe from Food52

Filling recipe adapted from Food & Wine




    For the crust 
1 ¾ cups all-purpose flour
1 tablespoon sugar
1 ¼ teaspoons kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch (1.3cm) cubes
½ cup very cold water


    For the filling 
6 tablespoons unsalted butter
1 cup brown sugar 
2 tablespoons water 
½ cup heavy cream
½ teaspoon vanilla extract 
2 large eggs 
2 large egg yolks 
½ teaspoon kosher salt 
1 ⅔ cups pumpkin puree 
1 tablespoons black tea leaves, not yet brewed 
½ teaspoon ground allspice 
½ teaspoon ground cinnamon 
½ teaspoon ground nutmeg 
½ teaspoon ground cardamom 
¼ teaspoon ground ginger 
⅛ teaspoon ground black pepper 
1 teaspoon agave nectar 
2 teaspoons lemon juice 
⅔ cup whole milk 
⅓ cup apple juice 


    For the sage 
1 large egg white 
½ teaspoon water 
4 to 6 sprigs of sage 
1 cup of granulated sugar, plus more if needed 





Preheat the oven to 425 F. 


Crust. In a large food processor, beat together the flour, sugar, and salt. Add the cubed butter and pulse together until the mixture begins to resemble coarse crumbs. Slowly pour in the cold water and pulse until the dough begins to come together. 


Transfer dough onto a lightly flour surface and knead until the dough forms together. Roll the dough out the dough to a 13’ inch diameter. Roll the dough over a rolling pin and gently place on top of the prepared pie dish. Add any design you would like on the outer crust. Perhaps crimped or braided would be great! Chill dough in the fridge while you are preparing the filling. 


Filling. In medium saucepan, melt the butter over medium-low heat. Continue to cook the butter until it foams and then begin to turn golden, then nut brown; whisk occasionally. When the butter is nut brown, immediately whisk in the brown sugar and then carefully add the water to loosen. Bring this mixture to a boil and continue simmering until a candy thermometer reads 225°F.  Remove pan from the heat and slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow mixture to cool for at least 10 minutes, then stir in the vanilla extract.


In a mixing bowl, whisk the eggs and yolks together with the salt. Set aside.


In a stand mixer with the paddle attachment, blend the pumpkin puree with the spices, black tea, black pepper, agave, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch in and mix until combined. Add in the egg mixture, followed by the milk and apple juice; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper. Pour into the prebaked shell and cover edges with pie guards to prevent the crust from burning. 

Bake for 15 minutes before reducing the oven to 350 and baking for an additional 35-40 minutes. You’ll know the pie is done when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature for 1 day.


Sage. In a small bowl, beat egg white with water. Lightly brush the sage sprigs with egg white mixture, tapping off the excess. Sprinkle with superfine sugar to coat completely. Allow sage to dry on parchment that has been coated with a thin layer of sugar. Dry for 2-3 hours. 










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