This perfectly spiced & tangy Triple Spice Pumpkin Buttermilk Pie is about to replace your traditional pumpkin pie...
My friends at RawSpiceBar provided me with a complimentary one year subscription and are also providing an additional subscription as a giveaway prize. I was not compensated for this post in any other way. As always, all opinions expressed below are my own.
Alright, you all. I am ready to go all-out Thanksgiving on you guys this week. We are just a little over two weeks away from the big turkey day, and it is time to start planning out that dinner menu. And today's post happens to be BIG, folks. Not only am I sharing this recipe for a creamy & tangy Triple Spice Pumpkin Buttermilk Pie, but I am also hosting a huge giveaway with my friends at RawSpiceBar. But wait... that's not all, folks! ;) If you scroll down towards the end of this post, you will find links to 24 more delicious recipes that are perfect for your Thanksgiving table. And those recipe posts from 24 of my food blogger friends? They all are hosting big giveaways with their recipes too! Yep- that is 25 total recipes & giveaways that you can hop around to check out and get entered in.
- 2 large eggs, lightly beaten
- 3 tbsp flour
- 1 cup brown sugar
- 1 cup buttermilk
- 1/4 cup (half a stick) unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/3 cup pumpkin puree
- 1 tsp RawSpiceBar Triple Ice Cream Spices (or combine 1/2 tsp ground cinnamon with 1/4 tsp ground cardamom & 1/4 tsp ground star anise)
- 1 single pie crust (for a 9 inch pie plate)- homemade or store bought