A new version of a favorite! Did you know one Thanksgiving, I baked and sold pumpkin pies at a local farm stand? So much fun.
1 single pie crust - you can use this recipe or purchase a pie crust
1 can Pumpkin
1 cup Buttermilk
3/4 cup Pure Maple Syrup
1 tsp Cinnamon (or more if you like)
1/2 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp grated Nutmeg
Pinch of Salt
Preheat the oven to 350 degrees Fahrenheit
Pre-bake the pie crust by lining it with parchment paper and weighing it down with dried beans or rice. Bake for about 10 minutes and then remove the paper and weights and bake another 5-10 minutes, so it is slightly brown.
Remove the pie crust from the oven and let cool.
Mix together the rest of the ingredients. Pour into the cooled pie crust.
Bake until fully set. The middle will jiggle slightly.
Cool completely before serving.
If you don't want to use a pie crust, you can pour the filling into a buttered round baking dish and bake it until set. To serve, just spoon out into bowls.
This is not an overly sweet pie, which I like, but if you want a bit more sweetness, you could add 2 tablespoons of brown sugar to the mix.