Mix together the flour, brown sugar, and salt together and blend well. Cut in the frozen brown butter until it resembles coarse meal. Slowly add in the bourbon and mix until it just comes together. Turn the dough onto plastic wrap and form into a disc. Chill for at least an hour (I prefer to chill mine overnight)
Preheat the oven to 350 degrees F.
Roll out the crust until it is ¼ inch thick and place in a 9-inch pie pan. Trim the edges as needed. Place the crust in the fridge until needed.
Mix together the butternut squash, sugar, cornstarch, cinnamon, ginger, cayenne pepper, salt, butter, vanilla, eggs, and buttermilk, then beat well. Pour into your pie pan. It will seem like an awful lot of filling, but it will shrink down once it is cool. Bake for 50 - 55 minutes, covering the edges of your pie for the first half of baking. Allow to cool completely.
Just prior to serving, mix together sugar and a pinch of salt and spread an even layer over the filling of the pie. Use a kitchen torch to caramelize the sugar, or the broiler of your oven if you do not have a kitchen torch. Be sure to constantly watch your pie if you are using the broiler method as it can burn your pie easily.
Notes
*You will need more butter to create 8 tablespoons of brown butter. I recommend measuring out your brown butter to make sure you end up with your 8 tablespoons.Note: The pie should be served within two hours of the brûlée, otherwise the sugar top will get soft and sticky. If there is leftover pie, add a touch more sugar and salt and brûlée again to get a nice crunchy top again.
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