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Pumpkin Buttermilk Pie

Michelle
Autumn holiday/Thanksgiving dessert, easy pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 oven, refrigerator, hand mixer, mixing bowls, measuring spoons, pie baking dish

Ingredients
  

  • 1 Pie shell, homemade or store-bought pie crust
  • 1/4 C. flour
  • 1/2 C. melted butter 1 stick
  • 1/2 C. buttermilk
  • 1 1/2 C. sugar
  • 3 lg. eggs
  • 2/3 C. canned pumpkin
  • 1/2 tsp. pumpkin spice

Cinnamon Whipped Cream

  • 1 C. heavy whipping cream
  • 2 tbs. granulated or confectioner's sugar.
  • 1/2 tsp. ground cinnamon

Instructions
 

  • Combine dry ingredients and wet ingredients together in a mixer bowl.
  • Blend until well combined and smooth.
  • Pour the pumpkin mixture into an unbaked pie crust.
  • Heat oven to 350*F and bake for 1 hour.
  • Remove from oven and let cool completely then top with the cinnamon whipped cream.

Cinnamon Whipped Cream

  • Add whipping cream, sugar and ground cinnamon to a mixing bowl.
  • Using a stand mixer or a hand mixer, beat for 3-4 minutes or until stiff peaks form.

Notes

The blend of cinnamon with fresh whipped cream definitely takes this up a notch!
Keyword buttermilk, pumpkin, fall dessert, Thanksgiving dessert, easy pie