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Buttermilk Pumpkin Pie
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Buttermilk Pumpkin Pie
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The addition of buttermilk to your classic pumpkin pie creates a deliciously tangy and velvety filling you will love!

Prep time
Bake/Cook time
One 9-inch pie
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Buttermilk Pumpkin Pie
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
One 9-inch pie


  • 1 prepared 9-inch pie dough
  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup Dixie Crystals Light Brown Sugar
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • Crème Chantilly


  1. Preheat oven to 350°F.
  2. Place pie dough into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork.
  3. Line pie shell with enough aluminum foil to cover edges. Fill shell with pie beads or uncooked beans and bake for 25 minutes.
  4. Meanwhile, make the filling: In a large bowl, whisk together pumpkin puree, eggs, buttermilk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt.
  5. Pour filling into baked pie shell, and bake for 1 hour or until filling has set and skewer comes out clean. Allow to cool. Serve with a spoonful of fresh whipped cream.


Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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