To make this Easy Brown Butter Graham Cracker Crust Pumpkin Pie, start by preheating your oven to 350F.

Next, prepare the graham cracker crust by adding the graham crackers to a food processor and pulsing until the texture resembles fine sand. Measure out 1 ½ cups of crumbs and transfer them to a medium bowl. Add the coconut sugar and kosher salt, then stir to combine and set aside.

In a small saucepan over medium-low heat, add the butter and allow it to melt completely. Continue to swirl the pan and whisk occasionally until the butter turns golden brown and smells nutty, about 3 minutes. Watch carefully, as it can go from brown to burned quickly. Pour the browned butter into the graham cracker mixture and mix well until it looks like wet sand.

Next, take half of the crust mixture and press it firmly around the sides of an 8- or 9-inch pie dish. Then add the remaining mixture to the bottom of the dish, pressing down firmly to form an even base. Use your fingers to close any gaps where the sides and bottom meet. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you make the filling.

Increase the oven temperature to 425F. In a large mixing bowl, add the pumpkin puree, eggs, condensed milk, and pumpkin pie spice. Whisk everything together until smooth and fully combined. Pour the pumpkin mixture into the baked crust and smooth out the top with a spatula.

Take a piece of aluminum foil and gently wrap it around the edges of the pie crust to prevent the crust from burning. Place the pie in the oven and bake for 15 minutes at 425F. After 15 minutes, reduce the oven temperature to 350F and continue baking for 30 to 32 minutes, or until the filling is set but slightly jiggly in the center.

Once baked, remove the pie from the oven and let it cool completely before slicing. You can place it in the refrigerator to help it firm up for easier slicing.

Serve with whipped cream on top and enjoy!