We bet you’ve never had a pumpkin pie quite like this version.
Maple-Buttermilk Pumpkin Pie
2014-10-22 20:38:49
Makes 1 (9-inch) pie
Ingredients
- 1 (15-ounce) can pumpkin
- 1 cup buttermilk
- 1/2 cup maple syrup
- 1/3 cup heavy whipping cream
- 1/4 cup sugar
- 2 large eggs
- 2 egg yolks
- 2 tablespoons butter, melted
- 1 teaspoon pumpkin pie spice
- Buttery Pie Crust (recipe follows)
Instructions
- Preheat oven to 325°.
- In a large bowl, whisk together pumpkin and next 8 ingredients. Pour into prepared regular Buttery Pie Crust.
- 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 https://www.pauladeenmagazine.com/
Buttery Pie Crust
2014-10-22 20:40:01
Makes crust for 1 (9-inch) regular or deep-dish pie
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch pieces
- 1/3 to 1/2 cup cold heavy whipping cream
Instructions
- 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.
- 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.
- Preheat oven to 350°.
- 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.
- Bake for 15 minutes. Remove parchment and weights, and let cool completely.
Paula Deen Magazine https://www.pauladeenmagazine.com/
