Buttermilk Pumpkin Pie is not for the faint of heart. It is for anyone who loved pumpkin pie but with a slightly sour twist. You’ll want to bake the crust a bit before you fill it because before the custard forms, the filling is pretty wet and dense. Don’t let that hold you back. Indulge. Enjoy. Who care’s if it’s the holidays?! This pie is good anytime!
Inspired by the Holy Doughnut in Portland, this pound cake is made with the regulars (flour, butter, and sugar) and a irregular (potatoes). Lemon zest and cardamom lightens it up a bit because the cake is a little dense. The glaze, made with vanilla and buttermilk, is the perfect addition to the top of the cake.