Be sure to use pure pumpkin purée, NOT pumpkin pie filling.




Start with a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.




Use the remaining brown butter to pipe a line down the center of the batter. As it bakes, this line of butter will encourage to split down the middle evenly.