Maple–Buttermilk Pumpkin Pie

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IngredientsMaple Buttermilk Pumpkin Pie

  • 1 (15 ounce) can pumpkin purée
  • 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


  1. Preheat oven to 325°F
  2. In a large bowl, whisk together pumpkin purée, buttermilk, maple syrup, heavy whipping cream, sugar, eggs, egg yolks, butter, pumpkin pie spice.
  3. Pour into prepared regular buttery piecrust, see recipe below.
  4. Bake for 85 to 95 minutes or until center is set and a wooden toothpick inserted in center comes out clean,
  5. If necessary, halfway through baking cover with aluminum foil to prevent excess Browning
  6. Remove from oven and let cool for at least one hour before serving, or cover and refrigerate for up to three days. Serve with buttermilk whipped cream, see recipe below.

Buttery Pie Crust


  • 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


  1. 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.
  2. Turn out dough onto a lightly floured surface, and knead for 15 seconds.
  3. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
  4. Preheat oven to 350°F.
  5. In a lightly floured surface, roll dough into 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.
  6. Line dough with parchment paper, and filled with pie weights.
  7. Bake for 15 minutes. Remove parchment and weights, and let cool completely
  8. Makes crust for 1 (9 inch) regular or deep dish pie.

Buttermilk Whipped Cream


  • 1 cup heavy whipping cream
  • 1/4 cup buttermilk
  • 3 tablespoons firmly packed Brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon


  1. In a large bowl, beat cream with a mixture of high speed until soft peaks form.
  2. Add all remaining ingredients, and beat until stiff peaks form. Serve immediately

Use a Pie & Cake marker to help in cutting equal portions.

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2 comments on “Maple–Buttermilk Pumpkin Pie
  1. Owen Witschorik says:

    i made and the whiped cream was a little soupy but it was really good 9/10

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