Kitchen Garden Seeds

Spiced Pumpkin Buttermilk Pie
Jo-Anne van den Berg-Ohms * Kitchen Garden Seeds
Recipe Seeds
After years of making Olivia’s Buttermilk Pie (courtesy of Paula Deen, available at, I branched out and adapted her recipe into this easy and incredibly delicious Pumpkin version. It’s so easy to make your own Pumpkin purée from Pumpkins, or Squash purée from just about any variety of Winter Squash. Take a look at our easy Pumpkin Purée recipe. I love to make several batches of purée and freeze them in airtight freezer bags for use over the winter. It’s perfect for quick breads, cakes, cheesecakes, pasta dishes, and this amazing buttermilk pie. (I like using Madagascar vanilla paste because it’s thicker than extract and has more flavorful vanilla bean seeds in it.)
Spiced Pumpkin Buttermilk Pie
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 1 teaspoon vanilla paste or extract
  • 1/2 cup Bisquick
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 3/4 cup Pumpkin purée
  • 5 1/3 tablespoons melted butter

  • Whipped Cream

  • 1 cup heavy whipping cream
  • Brown sugar
  • Vanilla paste or extract
  • Preheat the oven to 350ºF. Butter a 9-inch pie plate.

    In a large bowl, combine all of the ingredients except for the melted butter. Mix for a minute or two with an electric mixer. Drizzle in the melted butter while mixing. Pour the mixture into the prepared pie plate. Bake for about 50 minutes. Bring to room temperature. Serve with freshly whipped cream sweetened with brown sugar and vanilla to taste. It’s too delicious.