Autumn Spiced Buttermilk Pie

This sweet and spicy Autumn Spiced Buttermilk Pie encapsulates everything we love about fall and Southern buttermilk pie. It features a rich and buttery custard that’s enhanced with cinnamon and nutmeg to give it a warm and zesty flavor. It can be served after your meal as a dessert or as a sweet treat any time of day.

Ingredients to Make Autumn Spiced Buttermilk Pie Recipe

We love our buttermilk pies here in the South. The ingredients that each recipe calls for are similar, but oftentimes they’ll vary depending on the preference, and sometimes even the region, of each baker. Generally speaking, traditional buttermilk pies may have a pinch of nutmeg in the filling, but not every cook would add vanilla extract, lemon juice, zest or even cinnamon as I have for this Autumn spiced variation. The cinnamon and nutmeg in the filling gives the flavor of the smooth buttermilk custard the warm and spicy undertones we associate with fall.

Checkout this quick list of ingredients to make Autumn Spiced Buttermilk Pie: (Scroll down for full printable recipe card.)

• Unbaked Pie Crust – You’ll need one deep dish pie shell either frozen, refrigerated or homemade.
• Liquid – Buttermilk gives the pie a tangy flavor.
• Whole Eggs – Large eggs stabilize the pie filling.
• Butter – Salted or unsalted butter for richness.
• Flour – All purpose flour and baking soda gives the pie a creamy texture.
• Spices – Ground cinnamon and ground nutmeg give the pie its warm and cozy fall flavor.
• Sugar – Granulated sugar for sweetness.
• Flavoring – Vanilla extract gives the pie creamy floral notes to the taste.

How to Make the Best Autumn Spiced Buttermilk Pie Recipe

The homemade filling for this buttermilk pie is both tangy and sweet. The warm spices also give the top of the pie a beautiful rich color that magically rises to the top while baking. A piece of buttermilk pie is like sharing a taste of tried-and-true Southern tradition that’s been handed down from one generation to the next.

• Frozen Pie Shell – Preheat the oven to 350°F. Place pie shell on a baking sheet.
• Sift Dry Ingredients – Sift together the sugar, flour, cinnamon, nutmeg and baking soda.
• Wet Ingredients – In a separate bowl whisk together the buttermilk, butter, eggs and vanilla.
• Combine – Add the wet ingredients to the flour mixture, beating until well blended.
• Transfer to Pie Shell – Pour buttermilk mixture into the unbaked pie shell. If using a frozen pie shell, there’s no need to thaw the pie shell first. Sprinkle the top with additional nutmeg.
• Oven – Bake per the cooking time in the recipe until the center is set when gently shaken and the top is golden brown. Check the pie halfway through cooking and cover the edges if needed, to prevent over browning.
• Cool the Pie – Cool on a wire rack to room temperature.
• Chill in the refrigerator for 4 hours or overnight before cutting.

Kitchen Equipment to Make Southern Buttermilk Pie Recipe

• One 9-inch deep dish pie pan. (deep dish pie dish)
• A large whisk for sifting the dry ingredients.
• Hand mixer to make the buttermilk filling.
• One large bowl and one medium mixing bowl.
• Measuring cups and spoons.
• One small bowl to melt the butter.
• A sheet pan is helpful for moving the pie in and out of the oven.
• Wire rack for cooling the pie.

Recipe Variations, Tips and Substitutions

• Pie Dough – You can use a refrigerated pie crust like Pillsbury or similar, fitted into a deep dish pie pan. You can also use a quality frozen pie shell. When using a frozen pie shell, there’s no need to thaw prior to filling.
• Homemade Pie Crust – If you’d like to make your own crust, checkout my Flaky Pie Crust recipe.
• Buttermilk – This recipe is one where you want to use full fat buttermilk, if you can find it. If not, low fat will work, but it’s not ideal to use non fat.
• Homemade Buttermilk – You can make your own buttermilk by adding 1 tablespoon of lemon juice or white distilled vinegar to one cup of whole milk. Allow it to stand on the counter for 5 minutes then stir and proceed with the recipe.
• Spices – You can use apple pie spice or pumpkin pie spice.
• Serving Options – You can serve buttermilk pie on its own, with fresh berries or with a dollop of whipped cream.

Storage and Leftovers

• Leftovers – Store Autumn Spiced Buttermilk Pie in an airtight container or covered with aluminum foil for up to 5 days chilled in the refrigerator.
• Freezer – You can also freeze buttermilk pie for up to 1 month. Thaw in the refrigerator overnight then slice and enjoy.

More Southern Style Pie Recipes to Make

Bakers of all skill levels can make homemade pies successfully. Whether you’re creating a no bake warm weather dessert or making it completely from scratch, I’ve got many options for you to try. More pie recipes you may also like to make.

• Island inspired Pineapple Buttermilk Pie.
• Add a splash of citrus for this creamy Lemon Buttermilk Pie.
• Checkout my recipe for Chocolate Chess Pie. 
• No holiday is complete without a Southern Pecan Pie on the desserts table.
• If berries are your jam, you’ll love my recipe for Blueberry Pie.
• Butterscotch Pie is an oldie but goodie that never grows old.
• My Sweet Potato Pie features a crunchy streusel topping.
• Classic Rhubarb Pie from That Skinny Chicken Can Bake.

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Helpful Kitchen Items: 

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls