Recipe Buttermilk Pumpkin Pie W/ Brown Sugar Cream

TastyReuben

Nosh 'n' Splosh
Joined
15 Jul 2019
Local time
8:12 AM
Messages
7,809
Location
Ohio, US
BUTTERMILK PUMPKIN PIE W/ BROWN SUGAR CREAM
Makes 1 9-inch pie

Ingredients
Dough:
2 cups AP flour
2 sticks (1 cup) cold unsalted butter, cut into pieces
1 tsp sugar
1/2 tsp salt
5 TBsp cold water

Filling:
16oz canned pumpkin (not pumpkin pie filling)
1 cup buttermilk
1/2 cup heavy whipping cream
2 whole eggs
2 egg yolks
1/4 cup sugar
1/2 cup pure maple syrup
1/2 tsp salt
1 tsp ground cinnamon
2 TBsp melted unsalted butter
1 tsp pure vanilla extract

Pecan Topping:
1/2 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
4 TBsp unsalted butter
1/2 cup chopped pecans

Brown Sugar Cream:
1 cup heavy whipping cream
1/2 cup buttermilk
3 TBsp brown sugar
2 tsp lemon juice
1/2 tsp vanilla extract


Directions
Dough:
On a board, combine flour, butter, sugar, and salt by quickly working mixture with fingers until it forms pea-sized pieces. Add water, mix lightly. Work with heel of hand to form dough.

Lightly flour board and roll dough into 12-inch circle (about 1/4-inch thick) and transfer dough to 9-inch pie pan. Fold edges 1/2-inch above pan and chill until very cold.

Heat oven to 325F. Line chilled pie shell with foil and fill with weights. Bake 30 minutes. Set aside to cool.

Filling:
Heat oven to 325F. Combine all ingredients and mix well. Pour into cooled baked shell. Bake for 1-1/2 to 2 hours, until filling has set and a skewer comes out clean.

Pecan Topping:
Heat oven to 300F. Combine flour, sugars, and butter, and work with fingers to form a mealy, moist dough. Add pecans and mix well.

Pour mixture into a 9-inch pie pan, and bake for 1 hour or until mixture is lightly browned and crunchy. Cool, break into pieces, and strew over finished pie.

Brown Sugar Cream:
Combine all ingredients in a mixing bowl. Mix well and refrigerate. Once it thickens, pour over slices of pie.
 
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