Updated: Mar 28, 2019
Thinking about old, old recipes from years ago, a buttermilk pie comes to mind. My granny made them all the time. When people used to milk cows at home they had plenty of buttermilk, and a couple of their favorite things to make from it was either corn bread or pie. I still use buttermilk in my cornbread, but "Oh my lands," do I love me a buttermilk pie. every now and then.
I've given it a little "Country Bling" twist to bring it back to life after all these years. It will make you an awesome dessert for Thanksgiving and would be a good tradition to start making every year.
We all have memories of growing up and we must pass those on to all the youngins in our families. Cause as my aunt says " It's all about making memories"--and I have always tried to live by that. "Punkin’ Spiced Buttermilk Pie" will surely make great memories with your families and friends. From it's tangy ,buttermilk custard-like texture to the warm, toasty spices, "It'll make y'all slap your punkin' and do a dance."
Punkin’ Spiced Buttermilk Pie
Jason Smith, FNS southerncountrybling.com
1-Recipe for Country Bling Pie Dough
½-cup butter, melted
1-cup white sugar
½-cup light brown sugar
4-TBSP AP flour
1-TBSP orange juice
2-tsp orange zest
½-tsp ground ginger
1-tsp punkin’ pie spice
1-cup full fat buttermilk
Pinch of salt
1-TBSP bourbon (optional)
· Preheat oven to 350, and place pie dough in pie plate.
· In a bowl place the eggs and whip until foamy.
· Add the butter, sugars, flour, vanilla, orange juice and zest, mix together.
· Stir in the punkin’ pie spice and ginger.
· Pour the buttermilk, salt and bourbon in and mix till combined, pour into prepared pie shell, sprinkle with a little punkin’ pie spice and bake for 40-45 mins, or until just slightly jiggles.
· Make sure to place a foil tent over pie for 35 mins then remove to brown edges.
Tips: Always let cool before cutting and serve with whooped cream and toasted pecans.