Like many, I grew up with the ubiquitous pumpkin pie made from the recipe back of the pumpkin puree can. It’s not that that pie is bad, I just think I knew on some subconscious level that it could be better. Or at least I wanted it to be better. I would choke down a piece once a year and I was good for another 365 days. The thing that changed my opinion about pumpkin pie was realizing the original recipe could be altered. That mind-blowing realization took a little longer to sink in than others. It happened to me in my early twenties which coincided with simple advances in my life like getting the Internet at home, reading food magazines, and blogging. And that was around the same time I learned that there was much more to salad than Ranch dressing and iceberg lettuce. It’s the small things that are so huge, like making Buttermik Pumpkin Pie – a small tweak with a big impact.
Pumpkin pie can be anything you want it to be – be it creamy, custardy, frozen, or flavored in a thousand different ways. This recipe is similar to pumpkin pies that use sour cream. The buttermilk gives the pie filling a nice tang that goes splendidly with the brown sugar and maple syrup I used to sweeten it. The pumpkin flavor is still there shining through. The texture is creamy. It’s everything I want pumpkin pie to be. And then some. (p.s. I made Molasses Whipped Cream for the topping. There’s no going back after that, I swear.)
I’ve had the pleasure of working with one of my favorite brands for the past two year, Pamela’s Products. I feel like their flour blends and mixes were a huge game changer for me. The biggest was their Bread Mix which is THE BEST flour blend for gluten-free pie crust. I don’t say that lightly! I’ve made my fair share of tarts because I hadn’t had much luck creating a really good from-scratch pie crust on my own. So, I now buy big bags of the Bread Mix so there’s no shortage of pie. That would be a bad thing. (Did I also tell you I’m a reformed pie hater? I used to be crazy.)
If you want to see my step-by-step photos for making a gluten-free pie crust, see this post (scroll to below the recipe), or watch Pamela (THE Pamela) demonstrate how to make the crust in this video. You can roll the crust, or press it into the pan. I go back and forth depending on my mood. It’s just important to keep things cold – cold butter and chilled dough.