Pumpkin Buttermilk Pie
Autumn holiday/Thanksgiving dessert, easy pie
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!