Buttermilk pumpkin streusel pie from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 96) by Lisa Ludwinski

  • buttermilk
  • ground cinnamon
  • ground ginger
  • maple syrup
  • light brown sugar
  • apple cider vinegar
  • canned pumpkin purée
  • eggs
  • all-purpose flour
  • butter
  • buckwheat flour
  • pepitas
  • fine yellow cornmeal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on November 26, 2019

    I really loved the streusel part. The pumpkin part was nice but I think I prefer creamier pumpkin pies - this was more for those who like less dairy. My oven usually takes longer when I try to bake at 325 degrees F, so ended up turning both parts to 350 when they looked uncooked at the maximum time. It would have been nice to have a final temperature noted for the pie because my pumpkin filling hardly changed in appearance - just puffed a tiny bit. I hope & don’t think I overcooked it but cooked it until it reached 180 degrees after looking at a Cook’s Illustrated finished temperature for a chess pie. I think I would like this best warm or at room temperature with some ice cream.

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