It’s okay grannie, you’re going to really like this new and improved pumpkin pie. After all, it is really just a pumpkin version of that same old buttermilk pie (it’s a Southern thing, y’all) that you’ve been taking pride in for the last 70 years. Time to try something new!

Not only does this new-fangled pumpkin pie have the creamy tang of buttermilk lending it a bold new flavor, but it also has a brand spankin’ new mix of spices giving it an exotic, yet still somewhat familiar, taste. There is still the standard cinnamon, but cardamom is replacing ginger and star anise is replacing nutmeg. The result? A whole new tradition is born!

 

INGREDIENTS

2 large eggs, lightly beaten

3 Tbsp. flour

1 cup brown sugar

1 cup buttermilk

¼ cup (half a stick) unsalted butter, melted

1 tsp vanilla extract

1 1/3 cup pumpkin puree

1 tsp Triple Spice Mix (combine ½ tsp ground cinnamon, ¼ tsp ground cardamom & ¼ tsp ground star anise)

1 single pie crust (for a 9 inch pie plate)- homemade or store bought

 

INSTRUCTIONS

Prepare your pie crust (if making homemade), fit into a 9 inch pie plate, and set aside in the fridge until ready to fill.

Preheat your oven to 425 degrees F. In a large mixing bowl, whisk together the eggs, flour, and brown sugar. Then slowly whisk in the buttermilk, melted butter, and pumpkin puree. Whisk in the vanilla and spices. Pour the filling into the chilled pie crust. Bake for 15 minutes.

Reduce the oven heat to 325 degrees, and cover the pie loosely with foil. Bake until the filling is set, about 35-40 minutes. Transfer to a wire rack to cool completely.

Serve with a dollop of whipped cream or vanilla ice cream, if desired.

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Quick Tip:  Bake your pie by placing your pie pan on a preheated baking sheet on the bottom rack of your oven. This will cook your pie from the bottom up and prevent a soggy crust because your pumpkin custard won’t be able to soak into it.

Recipe courtesy of Carrie at Frugal Foodie Mama, image courtesy of smittenkitchen.com