Buttermilk Pumpkin Pie
- Preheat oven to 350°F.
- Place pie dough into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork.
- Line pie shell with enough aluminum foil to cover edges. Fill shell with pie beads or uncooked beans and bake for 25 minutes.
- Meanwhile, make the filling: In a large bowl, whisk together pumpkin puree, eggs, buttermilk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt.
- Pour filling into baked pie shell, and bake for 1 hour or until filling has set and 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.