Buttermilk Pumpkin Pie

Products Used
Buttermilk Pumpkin Pie dixie


  • 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 dough into bottom and up sides. Fold over-hanging 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 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 a skewer comes out clean. Allow to cool. Serve with a spoonful of fresh whipped cream.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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