Buttermilk Pumpkin Pie
Ingredients
- 1 unbaked 9-inch Pie Crust (store-bought or your favorite homemade recipe)
- 1 (15 oz.) can Pumpkin Puree
- 2 Large Eggs
- ½ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 tsp. Pumpkin Pie Spice
- ½ tsp. Salt
- ½ cup Belfonte Buttermilk
- ¼ cup Belfonte Heavy Cream
- 3 tbsp. All-Purpose Flour
- 1 tbsp. Pure Maple Syrup
- 1 tsp. Vanilla Extract
- Whipped Cream, for serving
Directions
- Preheat the oven to 375° F. Place the unbaked pie crust in a 9-inch pie dish, then crimp the edges if desired.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, both sugars, pumpkin pie spice, and salt until smooth.
- Add the Belfonte Buttermilk, Belfonte Heavy Cream, all-purpose flour, maple syrup, and vanilla extract. Whisk again until fully combined.
- Pour the filling into the prepared crust. Gently tap the pie on the counter to release any air bubbles.
- Bake at 375° F for 45-50 minutes until the filling is set in the center and baked through.
- Let the pie to cool at room temperature for two hours before slicing, then serve with whipped cream and enjoy!
Notes
- Store leftover pie in the refrigerator, covered with plastic wrap, for up to three days.
Prep Time: 15 minutes
Bake Time: 45 minutes
Cool Time: 2 hours
Total Time: 3 hours
Servings: 8-10 servings