Buttermilk and Maple Pumpkin Pie

Buttermilk and Maple Pumpkin Pie 1 15 oz can of pumpkin puree 2 eggs 1/2 cup maple syrup 1/3 cup light brown sugar 1 cup buttermilk 1/4 tsp salt 1/4 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cardamom 1 tsp vanilla extract 1 single pie crust, I like this recipe, but halve it for single pies Preheat oven to 350. Roll pie crust out until it is circular and 1/4 inch thick. Transfer to a 9 inch pie plate. In a mixing bowl, whisk together all of your filling ingredients. Pour into unbaked crust. Bake for about one hour or until the middle just slightly jiggles. Allow to cool to room temperature, I prefer to eat mine this way. It tastes better to me... however the texture is different than if you refrigerate. So If you want clean pretty slices and like to eat yours cold. Refrigerate for a few hours before serving. I also like to serve it with a couple tbs of maple syrup drizzled over the top of the warm pie.