Buttermilk Pumpkin Streusel Pie

Elevate your holiday dessert spread with this stunning pumpkin pie. One secret to this celebratory pie is the addition of buttermilk, which results in a super-smooth texture that’s a far cry from the stodginess that turns so many into pumpkin pie skeptics. Another unique element is the crunchy, cinnamon-scented streusel on top which adds a touch of dramatic flair, especially when garnished with a fluffy cloud of whipped cream.

Pie Crust

2 1/2 cups all purpose flour

1 cup unsalted butter, cold, cut into cubes

1/4 cup buttermilk, cold

1 teaspoon salt

1 teaspoon granulated sugar

1 teaspoon vanilla extract

Streusel Topping

3/4 cup all purpose flour

1/4 cup light brown sugar

1 teaspoon cinnamon

1/4 teaspoon kosher salt

1/2 cup unsalted butter, cold

1/4 cup pepitas, toasted

Pumpkin Filling

1 (15-ounce) can pumpkin puree

3/4 cup buttermilk, room temperature

3 eggs

2 tablespoons maple syrup

2 tablespoons unsalted butter, melted

2 tablespoons fine yellow cornmeal

3/4 cup light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 egg, beaten

Whipped cream

For the crust:

Place flour in the bowl of a stand mixer fitted with a paddle attachment. Add the butter and mix on medium speed until the mixture resembles a coarse meal. Combine the buttermilk, salt, sugar and vanilla in a small mixing bowl. With the machine running on low speed, quickly add the buttermilk mixture to the bowl and mix just until a dough forms. Do not overmix. Place bowl in the refrigerator and chill dough for at least 1 hour.

For the streusel:

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

In a medium mixing bowl, combine the flour, sugar, cinnamon and salt. Using a pastry cutter, cut the butter into the flour mixture until incorporated. Stir in the pepitas. Spread onto the prepared baking sheet and bake in preheated oven until browned and crisp, about 25 minutes. Set aside to cool.

For the pie:

Increase the oven temperature to 350°F.

Roll the chilled pie dough to about 1/8-inch thickness and gently lay into a pie dish. Tuck edges of dough under and crimp decoratively. Place the pie dish in the freezer for 15 minutes. Remove dish from the freezer, line the crust with a piece of parchment paper and fill with pie weights. Place pie dish in the preheated oven and bake until golden-brown on the edges, about 20 minutes. Remove from the oven and set aside.

To make the filling, whisk together the pumpkin, buttermilk, 3 eggs, maple syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger in a mixing bowl. Pour the filling into the blind-baked pie shell and brush the edges of the crust with the beaten egg. Place the pie dish back in the oven and bake until the middle is set, but still slightly wobbly, about 50 minutes.

Set on a wire rack to cool 15 minutes, then top the pie with the streusel topping and cool completely, about 3 hours. Serve garnished with whipped cream.