Maple-Buttermilk Pumpkin Pie


We bet you’ve never had a pumpkin pie quite like this version.

Maple-Buttermilk Pumpkin Pie
Makes 1 (9-inch) pie
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  1. 1 (15-ounce) can pumpkin
  2. 1 cup buttermilk
  3. 1/2 cup maple syrup
  4. 1/3 cup heavy whipping cream
  5. 1/4 cup sugar
  6. 2 large eggs
  7. 2 egg yolks
  8. 2 tablespoons butter, melted
  9. 1 teaspoon pumpkin pie spice
  10. Buttery Pie Crust (recipe follows)
  1. Preheat oven to 325°.
  2. In a large bowl, whisk together pumpkin and next 8 ingredients. Pour into prepared regular Buttery Pie Crust.
  3. Bake for 85 to 95 minutes or until center is set and a wooden pick inserted in center comes out clean, covering with aluminum foil halfway through baking to prevent excess browning, if necessary. Let cool for at least 1 hour before serving, or cover and refrigerate for up to 3 days. Serve with Buttermilk Whipped Cream.
Paula Deen Magazine
Buttery Pie Crust
Makes crust for 1 (9-inch) regular or deep-dish pie
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  1. 2 cups all-purpose flour
  2. 1/4 cup sugar
  3. 1/4 teaspoon salt
  4. 1/2 cup cold butter, cut into 1/2-inch pieces
  5. 1/3 to 1/2 cup cold heavy whipping cream
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running, gradually add cream just until mixture forms a ball.
  2. Turn out dough onto a lightly floured surface, and knead for 15 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 350°.
  4. On a lightly floured surface, roll dough to a 12-inch circle, and fit into a 9-inch regular or deep-dish pie plate. Trim excess dough, fold edges under, and crimp as desired. Line dough with parchment paper, and fill with pie weights.
  5. Bake for 15 minutes. Remove parchment and weights, and let cool completely.
Paula Deen Magazine