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Buttermilk Pumpkin Pie

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Rating: 2.5   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  3 Hours 25 Minutes
  Serves 8
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
Other necessary recipes:
Basic Flaky Pie Crust Dough
Buttermilk Pumpkin Pie Recipe at
Roll out dough on lightly floured surface to 12 inch round. Carefully transfer to 9-inch pie pan. Press into pan. Trim and decoratively crimp edges. Let stand in refrigerator for 2 hours or over night. Freeze until firm, about 15 minutes. Preheat oven to 400 degrees F. Bake crust until just golden, about 15 minutes. Reduce oven temperature to 350 degrees F.

Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45 minutes. Cool completely.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slice of Holiday: Pumpkin Pies
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 358
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 219mg
% Cal. from Fat: 55%
Cholesterol: 135mg
Protein: 7g
Spotlight Recipe Review See all 5 reviews »

Rating: 2
by: Julie, BC Reviewed: 10/28/2009
clarification of instructions for recipe
Is the pie shell baked for 15 min at the lower temperature and cooled before adding the filling? Have not tried the recipe yet as I need this clarification - delete rating
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