Pumpkin Buttermilk Pie

Pumpkin Buttermilk Pie - Supper With Michelle


I know a lot of people have had Pumpkin Pie before, but have you ever had Buttermilk Pie? We’ll it seems to be a popular “southern” pie, and very similar to a Chess Pie, but you don’t use cornmeal in it. In the summer months I love baking Lemon Chess Pie. It truly is a favorite of mine. And in my attempt to find something comparable for the colder months, I thought a new fall/winter pie was in order. Now don’t get me wrong, old faithful will always be my Sweet Potato Pie, but this Pumpkin Buttermilk Pie is such a nice change. It’s an awesome blend of both a Pumpkin and Buttermilk Pie…not too dense and not too “custardy” and it will truly have you savoring the last fork full.

I’m not a big fan of store bought puree so I baked a very small pie pumpkin for this recipe. I just cut it in half, remove all the seeds and such, and baked it(face down at 350 degrees) on a lined baking sheet for about an hour. I used half of it in a savory casserole and then I mashed/blended/pureed up the rest (a little over a cup) to go into this pie, but you can certainly buy pumpkin puree if you’d prefer. I’ve also included my recipe for the crust, but like the puree, you can buy that as well, if you prefer.


Pumpkin Buttermilk Pie - Supper With Michelle


Recipe: Serves 6 – 8
~adapted from here


For the homemade crust:

1 1/4 cup of all-purpose flour (leveled) , and a little more for your work space
1 stick of very cold unsalted butter (8 tablespoons) cut into small pieces
1/2 teaspoon of organic pure cane granulated sugar
1 pinch of sea salt
4 – 5 tablespoons of ice cold water (may need a little more depending)

To make your crust you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help with a kitchen utensil. If you have a food processor, then that machine will mix all the ingredients for you.

If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour, until you have little granules and no large chunks of butter left. Slowly add in your ice cold water (I like to add it, one – two tablespoons at a time). You want your mixture to be moist, but not sticky. If it’s sticky, then you’ve added too much water and you will need to add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients. Mix everything together, just until it comes to a well mixed ball of firm dough.

If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have small granules. Slowly start adding in your ice cold water. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.

Pour that mixture into a little pile on a well floured surface, then firmly form a round flat disk (3″ x 1″) with it. Then tightly wrap your disk in plastic wrap and place in the fridge for at least 30 minutes to an hour, so that it can chill.

For more in depth instructions on how to roll the dough out and placing in the baking pan, please refer here.


Pumpkin Buttermilk Pie - Supper With Michelle

For the Filling:

1 1/4 cup Pumpkin (mashed really well)
1 cup of Buttermilk
3 large Free Range Eggs
4 tablespoons of Unsalted Butter (melted and cooled slightly)
3 tablespoons of Pure 100% Maple Syrup (I used Dark Amber – Grade A)
1/2 cup of Organic Pure Cane Granulate Sugar (or regular Granulated Sugar)
1/4 teaspoon of Pure Vanilla Extract
2 tablespoons of All-Purpose Flour
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Ground Cinnamon
A good pinch of Sea Salt


Pre-heat oven to 375 degrees. In a large bowl, whisking as you go, add your pumpkin, melted butter, vanilla extract, eggs, sugar, syrup, buttermilk, spices, and flour all in well together. Pour your mixture into a 9-inch pie crusted pan and bake it on the center rack of the oven for 45 – 50 minutes or until it’s golden and there is no jiggling or wiggling in the center. It will be puffy when you take it out of the oven and it will then settle some as it cools. Let it cool for an hour or two and then slice and enjoy!


Pumpkin Buttermilk Pie - Supper With Michelle

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