Imperial Sugar
Imperial Sugar

Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie imperial


  • 1 prepared 9-inch pie dough
  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup Imperial Sugar 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.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.