Here is a favorite for Pi Day (in the US: 3/14/….).

1 9-inch pie crust recipe

430 g pumpkin puree

1 c (240 ml) buttermilk

¼ c (60 g) maple syrup

2 eggs, lightly beaten

½ c (100 g) brown sugar

½ t cinnamon

¼ t allspice

¼ t ginger

1/8 t salt

Make the pie crust. Roll into a disk 2-inches thick. Refrigerate for at least 2 hours.

Preheat the oven to 450 F. Roll out the dough on a floured work surface into an 11-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edges. Crimp the edges, being generous, because the crust will shrink as it bakes. Transfer to the freezer and chill for at least 15 minutes.

Remove the crust from the freezer. Line with aluminum foil or parchment paper and fill with pie weights. Bake for 15 minutes until the edges are starting to turn golden. Remove the liner and pie weights and bake for another 10-12 minutes. Transfer to a wire rack and let cool completely.

Lower the oven temperature to 325 F.

In a medium mixing bowl, whisk together the pumpkin puree, buttermilk, maple syrup, and eggs. In another bowl, mix together the brown sugar and spices. Whisk the dry ingredients into the wet ingredients to combine.

Pour the filling into the crust. Bake for 40 to 50 minutes or until the filling no longer jiggles and the crust is browned. Let cool completely. Top with whipped cream to serve.

Source: S.W. Worcel and W. Worcel, “Tables & Spreads”