Buttermilk Pumpkin Pie with Brown Sugar Cream

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Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie with Brown Sugar Cream

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 120 min
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
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Ingredients

Scale

For pie:

  • 1 16 ounce can canned pumpkin
  • 1 cup buttermilk
  • 1/2 cup whipping cream
  • 2 whole eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 pie shell, cooked

For brown-sugar cream:

  • 1 cup whipping cream
  • 1/2 cup buttermilk
  • 3 tablespoons brown sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract

For crunchy pecan topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 4 tablespoons butter
  • 1/2 cup pecans, chopped

Instructions

To prepare pie:

  1. Place a rack in the middle position and preheat oven to 325 degrees F.
  2. In a large bowl, combine all filling ingredients and combine well.
  3. Pour filling into baked pie shell.
  4. Bake pie until filling has set and pie tester comes out clean, about 1 1/2 to 2 hours.
  5. Transfer pie to a wire rack and allow pie to cool completely.

To prepare brown-sugar cream:

  1. In a medium mixing bowl, add all ingredients.
  2. Mix well.
  3. Refrigerate at least 2 hours or overnight.

To prepare crunchy pecan topping:

  1. Preheat oven to 300 degrees F.
  2. In a medium mixing bowl, combine flour, sugars and butter.
  3. Work with fingers to form moist dough.
  4. Add pecans and mix well.
  5. Pour mixture into a 9-inch pie plate.
  6. Bake for 1 hour or until mixture is lightly browned.
  7. Allow to cool completely.
  8. Break mixture into pieces.

To assemble:

  1. Pour mixture over slices of pie.
  2. Strew pecan pieces over slices of pie.