The Best Pumpkin Buttermilk Pie Recipe Ever

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If you are not a huge pumpkin spice person, then this Pumpkin Buttermilk Pie might be just what you needed when the cooler fall weather hits. I don’t know why the leaves changing color or the shorter days bring out the need for me to wrap my lips around a slice of this gem, but it never fails to call out to me!

This buttermilk pie is topped with an elegant pumpkin ganache and is easier than you might think to make one nine-inch pie. You can bake the buttermilk custard base ahead of time and then top it with the ganache as you see fit. The beauty of this recipe?

Switch It Up

You can tweak the flavor easily by switching out the flavor of the coffee creamer. Just think of the possibilities! Imagine this topped with a Chocolate mint ganache. This topped with a peppermint ganache. This topped with a Hazlenut ganache! You are only limited by your selections of coffee creamers. Ohhh- they even have Girl Scout Cookie flavors!

Just. Yum.

Make Your Own Buttermilk

Now, what if you don’t have buttermilk? A common way to make a buttermilk substitute is to add an acidic substance — typically lemon juice, vinegar, or cream of tartar — to milk. Alternatively, you can use plain yogurt, sour cream, kefir, or buttermilk powder as a substitute.

To make 1 cup of buttermilk, just take 1 Tablespoon of the acidic ingredient, say lemon juice, and put it into a 1 cup measuring cup. Now top it off with milk to make a full cup. That is it: easy-peasy.

Pumpkin Buttermilk Pie Recipe

I do want to say that since this is basically a custard pie, you will want to refrigerate any leftovers. They should keep for up to 4 days if in an air-tight container.

Ingredients for your Pumpkin Buttermilk Pie:

• ½ C unsalted sweet cream butter, softened
• 2 C sugar
• 3 large eggs
• 1 C buttermilk
• 3 tbsp flour
• 2 tsp pure vanilla extract
• ⅛ tsp kosher salt
• ⅛ tsp nutmeg
• 1 9in deep pie dish, unbaked

Directions to make Pumpkin Buttermilk Pie:

Preheat your oven to 350 degrees and place the pie dish onto a cookie sheet. Cream the butter and sugar using a large bowl and hand mixer. Beat in the eggs, one at a time. Beat in the buttermilk, flour, vanilla, salt, and nutmeg until combined and smooth.

Pour into the pie dish and bake for 55-65 minutes or until the custard is set. Allow it to cool completely before placing it into the fridge overnight.

Pumpkin Spice Ganache

You will need:

• 1 C semi sweet chocolate chips
• ½ C Pumpkin Spice Coffee Creamer

Bring the pumpkin spice cream to a slow simmer using a small pot. Pour it over the chocolate chips in a heat-safe bowl and whisk until it is smooth. Pour over cold pie and smooth it out evenly. Cut with a knife dipped in hot water to serve.

Other pumpkin recipes you may enjoy:

• 30 Awesome Fall Pumpkin Recipes to Try
• Easy and Impressive Pumpkin Puff Pastry Twist
• Pumpkin Rice Krispy Treats
• Our Thrifty Harry Potter’s Pumpkin Juice
• Pumpkin Cinnamon Roll in Iron
• Pumpkin Cake Pops
• Pumpkin Butterscotch Pancakes
• To Die For Triple Layer Pumpkin Spice Pie Recipe
• Fall Pumpkin Cookie Recipe – YUM!
• Chocolate-Glazed Pumpkin Donuts
• Pumpkin Pie Treats with Oreo Crust
• Pumpkin Bread Pudding Recipe
• Dinner in a Pumpkin Recipe
• Pumpkin Crisp

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