Buttermilk Pumpkin Pie
- Active Time 20m
- Total Time 3h 25m
This pie is lighter in texture than traditional pumpkin pie. The buttermilk flavor is wonderful. This pie is great served room temperature or chilled.
- 1/2 recipe, 1 disk, Basic Flaky Pie Crust Dough (see recipe)
- 3 eggs
- 1 egg yolk
- 3/4 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 3 tablespoons melted butter
- 1 1/4 cups buttermilk
Companion recipe: Basic Flaky Pie Crust Dough
Roll out the dough on a lightly floured surface to a 12-inch round. Carefully transfer to a 9-inch pie pan. Press into the pan. Trim and decoratively crimp the edges. Let stand in the refrigerator for 2 hours or overnight. Freeze until firm, about 15 minutes.
Preheat the oven to 400 degrees F. Bake the crust until just golden, about 15 minutes. Reduce the oven temperature to 350 degrees F.
Meanwhile, whisk the eggs, egg yolk and sugar in a large bowl until blended. Mix in the flour, pumpkin pie spice and vanilla. Stir in the pumpkin and butter, then the buttermilk. Pour the filling into the crust. Bake until set (the center will puff slightly), about 45 minutes. Cool completely.
Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
358 calories; 22g total fat; 135mg cholesterol; 219mg sodium; 35g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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