Don’t you just love all the cozy comfort foods for fall and winter? This easy buttermilk pumpkin pie with cinnamon whipped cream is sure to be added to your favorites list.
The holidays are right around the corner and this delicious pie is a perfect addition to your Thanksgiving dinner!
This post contains affiliate links which means if you purchase something, I make a small commission at no additional cost to you. Thank you for supporting my blog. You can read my full disclosure here.
Thanksgiving is my favorite holiday and I love hosting my family, setting a beautiful table and planning the menu.
For the most part, our menu is traditional and stays the same from year to year with the exception of desserts.
Even though traditional pumpkin pie and pecan pies are typical this time of year, I like to change it up each year.
A couple of our other family favorites are this Pumpkin Cheesecake and this easy Cranberry Orange Cake.
This easy pumpkin buttermilk pie with cinnamon whipped cream is such a simple recipe and will most certainly be on repeat for your holiday menu.
If you enjoy finding new recipes, creative tablescapes and home decor DIY’s and inspiration, be sure and join the VHD family by subscribing so you don’t miss a thing!
ingredients for pumpkin buttermilk pie
Pie Shell – homemade or store-bought pie crust
1/4 cup flour
1/2 cup melted butter (1 stick)
1/2 cup buttermilk
1 1/2 cups sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin puree)
1/2 teaspoon pumpkin spice
If you want to make your own pie crust and need a good recipe, here is one from The Pastry Queen, Rebecca Rather. This recipe is for her “All Sold Out Chicken Pot Pie” but it includes her recipe for pie crust.
ingredients for cinnamon whipped cream
1 cup heavy whipping cream
2 tablespoons granulated sugar or confectioner’s sugar
1/2 teaspoon ground cinnamon
directions for buttermilk pumpkin pie
Combine dry ingredients and wet ingredients together in a mixer bowl.
Blend until well combined and smooth.
Pour the pumpkin mixture into an unbaked pie crust.
Heat oven to 350 degrees and bake for 1 hour.
Remove from oven and let cool completely then top with the cinnamon whipped cream.
Pumpkin Buttermilk Pie with Cinnamon Whipped Cream
- 1 stand mixer
- 1 pie crust (unbaked)
- 1/4 cup flour
- 1/2 cup melted butter
- 1/2 cup buttermilk
- 1 1/2 cups sugar
- 3 large eggs
- 2/3 cup canned pumpkin
- 1/2 teaspoon pumpkin pie spice
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated or confectioner's sugar
- 1/2 teaspoon ground cinnamon
- Add flour, melted butter, buttermilk, sugar, eggs, canned pumpkin and pumpkin pie spice together in a mixing bowl.
- Beat until well combined and smooth.
- Pour into unbaked pie shell.
- Bake at 350 degrees for 1 hour.
- Let cool completely and top with cinnamon whipped cream right before serving.
Cinnamon Whipped Cream
- Add whipping cream, sugar and ground cinnamon to a mixing bowl.
- Beat for 3-4 minutes or until stiff peaks form.
directions for cinnamon whipped cream
Add heavy cream, sugar and ground cinnamon to a mixing bowl.
Using a stand mixer or a hand mixer, beat 3-4 minutes or until soft peaks form.
The blend of cinnamon with fresh whipped cream definitely takes this up a notch!
mini pumpkin buttermilk pies
I decided to try making mini pies with this recipe. I wasn’t sure how long to cook them, so it was definitely an experiment.
They turned out great and were so cute!
I bought mini pie crusts at the grocery store which made this so easy.
The pie crusts are perforated so you just tear them apart and line cups in a muffin tin.
I filled each cup about 2/3 full and baked for 30 minutes, and they turned out perfect.
Remove from muffin cups and place on a wire rack to cool.
When they were completely cooled I used my decorator set and piped a dollop of the cinnamon whipped cream on top and garnished with a cute pie crust cookie shaped like a leaf.
I boxed up 4 of them in a cute brown box, tied it with a pretty ribbon and took them to a neighbor.
It made such a cute presentation! I will definitely keep this on my list of quick desserts for the next time I want to take something to friends and neighbors.
How to make pie crust cookies
I used pie dough I had left over from the mini pie crusts.
I rolled the left over dough out very thin on a lightly floured surface and cut leaf shapes with a mini cookie cutter.
Then, I placed the cookies on a baking sheet lined with a piece of parchment paper, brushed with an egg wash and sprinkled with cinnamon sugar.
I baked them for about 10 minutes or until lightly golden brown.
They make the cutest garnish for pies!
frequently asked questions:
Do pies need to be refrigerated?
Fruit pies do not have to be refrigerated, but egg and dairy based pies do need to be refrigerated.
How long can pies stay in the refrigerator?
Fruit pies can stay at room temperature for up to 2 days, then in the fridge for 2 more days.
Egg and dairy-based pies can be stored in the fridge for up to 4 days.
What is the difference in buttermilk pie and chess pie?
Buttermilk pie and chess pie are both a custard pie, but chess pie contains cornmeal and buttermilk pies use only all purpose flour.
Also, chess pie contains milk instead of buttermilk.
I hope you enjoyed this recipe and give this easy pumpkin buttermilk pie with cinnamon whipped cream a try.
The pumpkin flavor mixed with this traditional buttermilk pie is the perfect combination.
I promise you won’t be dissapointed!
blessings and happy holiday season,
If you enjoyed this post, be sure and Pin It to remember it….
If you love a good pie recipe, you might like my old fashioned buttermilk pie – a classic southern dessert…
or this super easy coconut pie that can also be made into a chocolate pie if coconut isn’t your thing…
They both are great Thanksgiving Pie Recipes!
And if you love Pumpkin recipes you might also like these Pumpkin Cupcakes with Cream Cheese Frosting.
shop this post