Autumn Spiced Buttermilk Pie

Course Dessert, Pie

Cuisine American, Southern

Keyword autumn-spiced-buttermilk-pie, buttermilk-pie-recipes

Prep Time 10

Cook Time 1

Chill time 4

Total Time 5 10

Servings pieces

Calories 437kcal

Author Melissa Sperka

Preheat the oven to 350°F. Place pie shell on a baking sheet. Set aside.
In a large mixing bowl use a whisk to 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 and the top is golden brown.
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.

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.

Serving Options - You can serve buttermilk pie on its own or with a dollop of whipped cream.