Buttermilk Pumpkin Streusel Pie

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

I discovered Sister Pie by Lisa Ludwinski and this Buttermilk Pumpkin Streusel Pie, on instagram, where I find so much great inspiration. One of the first things I discovered about Lisa and her bakers is that they dance in the kitchen. These are my people! This pie cemented my admiration. It is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it is combined with a crunchy streusel made with pepitas and buckwheat. It is a combination of traditional and uniquely Sister Pie. If you have the good fortune of being in Detroit, you should visit their shop, but until then, get the book, it’s a gem.

You can watch me make this pie in my instagram video and Lisa generously shared the recipe us below.*

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

Buttermilk Pumpkin Streusel Pie

from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski

Buckwheat Pepita Streusel Topping: 

1/2 cup (67g) all-purpose flour

1/4 cup (35g) buckwheat flour

1/4 cup (27g) pepitas, toasted

1 teaspoon cinnamon

1/4 cup (55g) brown sugar

1/4 teaspoon kosher salt

1/2 cup (113g) unsalted butter, chilled

To make the streusel:

Preheat oven to 325°F Line a baking sheet with parchment paper or a silpat.

In a mixing bowl, combine the flours, cinnamon, sugar, and salt. Cut the butter into the flour mixture, using a pastry cutter and your fingers, until it disappears. Add pepitas. Spread over the prepared baking sheet and bake for about 25 minutes or until browned and no longer looks wet. Cool until ready to use. See my instagram video of making the streusel.

Pumpkin Pie Filling: 

1 can 15 ounce can (425g) pumpkin puree – I used roasted pumpkin (see my discussion about various varieties that are tasty for pie and how to roast in my instagram video)

3/4 cup (180ml) buttermilk, at room temperature (I used full fat, but skim is good too)

3 large eggs

2 tablespoons Dark maple syrup (this used to be called Grade B, but some marketing genius changed it to Grade A Dark)

2 tablespoons (28g) unsalted butter, melted (I used browned butter, because I had it and it sounded tasty, but you can use straight up butter)

2 tablespoons fine yellow cornmeal (The “fine” is crucial or the texture will come through and I like a smooth pumpkin pie)

3/4 cup (165g) brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

One 9-inch crust – My Emile Henry Pan is a bit deeper than the traditional glass or metal pans, so I made 1 1/4 times the recipe for the crust and the filling. Blind bake the crust. Blind baking details: After the dough is in the pan and you’ve frozen it for at least 15 minutes, fill with pie weights, bake at 350°F for about 20+ minutes or until it is golden brown on the edge and set (dry looking in the middle). You will find my Pie Crust and Blind Baking videos on Instagram.

1 egg beaten for brushing crust

To make the filling:

In a large bowl, whisk together the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger. Pour into the blind baked pie shell and paint the edge of the crust with the egg wash. See me make the filling and bake the pie in my instagram video. 

Bake the pie for about 50 minutes or until the sides start to puff and the middle is set, but still slightly wobbly. Cool the pie for 15 minutes then add the streusel topping to the pie and cool completely, about 3 hours. The pie will be easier to cut once completely cool or refrigerated.

I added a Bourbon Caramel Sauce to my pie:

1 cup (200g) sugar

1/4 cup (60ml) water

1/2 cup (120ml) heavy whipping cream

2 tablespoons bourbon

To make the caramel: See my Brownie video on instagram to watch me make caramel sauce.

Maple Whipped Cream for top:

1 cup heavy whipping cream

1 tablespoon dark maple syrup

Whip the heavy cream and maple together until soft peaks. Pipe or plop over the pie!

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

Top the pie with the caramel (optional) and whipped cream!

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François   buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

In my instagram video I talk about the virtues of using pumpkins and other winter squash in the recipe. They lend different flavors and textures. Don’t feel confined by the can.

Buttermilk Pumpkin Streusel Pie
Author: 
Recipe type: Dessert
 
This pie is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it's combined with a crunchy streusel made with pepitas and buckwheat.
Ingredients
  • Buckwheat Pepita Streusel Topping:
  • ½ cup (67g) all-purpose flour
  • ¼ cup (35g) buckwheat flour
  • ¼ cup (27g) pepitas, toasted
  • 1 teaspoon cinnamon
  • ¼ cup (55g) brown sugar
  • ¼ teaspoon kosher salt
  • ½ cup (113g) unsalted butter, chilled
  • Pumpkin Pie Filling:
  • 1 can 15 ounce can (425g) pumpkin puree
  • ¾ cup (180ml) buttermilk, at room temperature (I used full fat, but skim is good too)
  • 3 large eggs
  • 2 tablespoons Dark maple syrup
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons fine yellow cornmeal (“fine” is crucial or the texture will come through)
  • ¾ cup (165g) brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • One 9-inch crust
  • 1 egg beaten for brushing crust
  • Maple Whipped Cream for top:
  • 1 cup heavy whipping cream
  • 1 tablespoon dark maple syrup
Instructions
  1. Streusel: Preheat oven to 325°F Line a baking sheet with parchment paper or a silpat.
  2. In a mixing bowl, combine the flours, cinnamon, sugar, and salt. Cut the butter into the flour mixture, using a pastry cutter and your fingers, until it disappears. Add pepitas. Spread over the prepared baking sheet and bake for about 25 minutes or until browned and no longer looks wet. Cool until ready to use.
  3. Filling: In a large bowl, whisk together the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger. Pour into the blind baked pie shell and paint the edge of the crust with the egg wash.
  4. Whip the heavy cream and maple together until soft peaks. Pipe or plop over the pie!

 

*“Reprinted with permission from Sister Pie, copyright © 2018. Published by Lorena Jones Books, an imprint of Penguin Random House.”