This sweet and spicy Autumn Spiced Buttermilk Pie encapsulates everything we love about fall and buttermilk pie. A rich and buttery custard is 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.
Southern Buttermilk Pie
We love our buttermilk custard 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 region, of each cook. Generally speaking, traditional buttermilk pies may have a pinch of nutmeg in the filling, but, not every cook would add vanilla, lemon juice, or even cinnamon as I have for this Autumn spiced variation. Other buttermilk pies you may like is my Pineapple Buttermilk Pie, Lemon Buttermilk Pie or Coconut Chess Pie via Crazy For Crust.
Autumn Spiced Buttermilk Pie
Other flavor additions to enhance the custard in this pie is lemon juice and vanilla. The cinnamon and nutmeg in the custard gives the flavor of the smooth buttermilk custard warm and spicy undertones. The filling is both tart and sweet. The spices also give the top of the pie a beautiful rich color hil 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.
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Helpful Kitchen Items:
Autumn Spiced Buttermilk Pie
Servings: 8 pieces
- 1 9 inch deep dish pie crust frozen or homemade
- 1 1/2 cups granulated sugar
- 3 Tbsp all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg plus additional for dusting the top
- 1/4 tsp baking soda
- 1 cup buttermilk [Not low fat]
- 1/2 cup salted butter melted
- 3 large eggs
- 1 tsp pure vanilla
- Preheat the oven to 350°F. Place pie shell on a baking sheet. Set aside.
- In a large mixing bowl, sift together the sugar, flour, cinnamon, nutmeg and baking soda.
- In a separate bowl, whisk together the buttermilk, butter, eggs and vanilla. Add the wet ingredients to the dry beating until well blended.
- Pour 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. Bake for 50-65 minutes or until the center is set when gently shaken.
- Check the pie halfway through cooking and cover the edges if needed, to prevent over browning.
- Cool on a cooling rack to room temperature.
- Chill in the refrigerator for 4 hours or overnight before cutting.
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!