Maple Brown Butter Pumpkin Pie

Preheat the oven to 425ºF. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.

Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.

Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again.

Place the pie dish with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.

Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

Remove the pie from the oven and let cool at room temperature for about one hour. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage.