Buttermilk and Maple Pumpkin Pie

To continue the hair drama from yesterday's post. As of this morning, I had shampooed my hair twice, turning the yellowish roots even more yellow and the rest of my hair a not so nice copper tone. I finally said screw it. I am heading into Sally's hair supply store to see if the girls there can lend me some advice on how to fix my horrible hair. 

They did not advise me to color it again quite yet, to instead use a toner shampoo (the purple kind for blonds) and see if it can remove any of the bronze. Well I have done that twice just today, and thank the heavens, the red is toned down a tad. I think by Friday I will be ready for an all over color, hopefully getting me closer to my natural shade. 

Since I have been mourning the loss of the 4 inches of hair I no longer have and my damaged colored locks, I've decided to eat my weight in pie. 

I figured it will soften the blow of the bad hair... as well as soften my midsection.

This pie is not your average pumpkin. Instead of the traditional evaporated milk, I opted for buttermilk and I also sweetened it with maple syrup. Verdict? Best damned pumpkin pie ever. Though this particular one was not as pretty. I recently had a pie crust mix sent to me in a goodie box from my friends at Cabot Cheese, in it was a King Arthur mix. Normally I would never ever, ever use a mix to make something as simple as pie crust. The ingredients are quite simple, why buy a mix? Makes no sense to me. But it was there, so I used it. Honest opinion, it was the worst pie crust I've ever made. So no, I will never use that particular mix again! So for all of you, I would recommend making your own crust, my recipe is linked below! 

Buttermilk and Maple Pumpkin Pie

1 15 oz can of pumpkin puree
2 eggs
1/2 cup maple syrup 
1/3 cup light brown sugar
1 cup buttermilk 
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom 
1 tsp vanilla extract 
1 single pie crust, I like this recipe, but halve it for single pies

Preheat oven to 350.

Roll pie crust out until it is circular and 1/4 inch thick. Transfer to a 9 inch pie plate. 
In a mixing bowl, whisk together all of your filling ingredients. 

Pour into unbaked crust. 

Bake for about one hour or until the middle just slightly jiggles. 

Allow to cool to room temperature, I prefer to eat mine this way. It tastes better to me... however the texture is different than if you refrigerate. So If you want clean pretty slices and like to eat yours cold.  Refrigerate for a few hours before serving.  I also like to serve it with a couple tbs of maple syrup drizzled over the top of the warm pie. 


  1. Sorry about your hair drama. That sounds awful. Sooo sooo awful.
    And Iove your honesty about the pie crust mix. I'd never use a mix but I def love the frozen or roll out ones when I'm lazy.
    Pie looks yummy!!!

  2. I feel your hair pain --- been there, done that :/ On a brighter note, this pie looks perfect, the buttermilk is a brilliant substitution!

  3. That last photograph is beautiful, Carrie! Sorry about the hair stuff.

  4. Loving the buttermilk in this pie. Such a stunner!

  5. This pie looks fabulous and love the buttermilk and maple syrup. freaking genius. I absolutely love the last shot. . and hope you're doing ok with the hair. . hang in there, yo.

  6. Question: did you use pure maple syrup? Or would store bought syrup work?

    1. Pure maple syrup always.... and I buy it at the store.

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  8. Are the ingredients already halved for one pie or do I need to halve it?

    1. The pie recipe as listed is for one pie, no changes need to be made. If you chose to make your own pie crust using the link I provided.... then you'd need to either halve it (the recipe for the dough is a double crust recipe), or use it as is and save the extra dough.

  9. Sounds deeelish! The pie has a Puff the Magic Dragon design on it, or is it a turkey? Gonna buy the makin's tomorrow and try it out for Thanksgiving dinner.

    1. Enjoy! No design, that's just maple syrup drizzled over the top.