Buttermilk pumpkin pie has a creamy filling in a flaky buttery crust a perfect Holiday dessert that everyone will love.
It requires just a few ingredients and a quick 10 minutes of your time mixing it and it's ready for the oven like my Mini Pumpkin Pie Bites. It has all the flavors of a traditional pumpkin pie and the buttermilk adds a bit of tanginess. Topped with my Homemade Cool Whip is simply amazing!
Let's take a quick look at the ingredients
Premade pie crust
Pumpkin puree
Butter
Eggs
Pumpkin Spice
Brown sugar
Granulated sugar
Buttermilk
All-purpose flour
Scroll down to the full detailed printable recipe card!
Recipe Tips
1. I use a pre-made crust but you can always make your own pie crust this Homemade Buttery Flaky Pie Crust is fantastic!
2. Make sure you use pumpkin puree and not pumpkin pie filling for this recipe.
3. If you don't have any buttermilk on hand you can make your own by adding 1 tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for a couple of minutes.
4. Whether it's a premade crust or from scratch always bake the crust first.
5. Make sure you allow the pie to be set up in the refrigerator for a couple of hours.
Can I freeze buttermilk pumpkin pie?
Yes! Let it cool completely to room temperature, wrap with a few layers of plastic wrap then wrap tightly in aluminum foil. Freeze for up to 3 months. To defrost, place in refrigerator to defrost overnight.
How to store this pie
Cover with plastic wrap and refrigerate for 4-5 days.
Looking for more pumpkin recipes?
Best Ever Pumpkin Muffins
Chewy Chocolate Chip Pumpkin Cookies
Pumpkin Roll
Pumpkin Crinkle Cookies
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Buttermilk Pumpkin Pie
Ingredients
- 1 pre-made pie crust
- 1 15- ounce can pumpkin puree
- 1 stick butter melted and cooled slightly
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin spice
- 3/4 cup buttermilk
- 2 tablespoon all purpose flour
- Whipped cream optional
Instructions
- Bake pie crust according to the directions and set aside.
- Preheat the oven to 375 degrees
- In a large bowl whisk together pumpkin puree, butter, eggs, brown sugar, granulated sugar, and pumpkin spice until combined. Add the buttermilk and flour and whisk until combined.
- Pour into the pie crust and place on a baking sheet, bake for 50 minutes.
- Let cool and refrigerate for 2-3 hours.
It just ensure that the crust is flaky and not soggy, but it's really just a personal preference.
Hello, may I ask you why you cook the crust first?
I’ve always put the filling in the crust and cook it together.
I've never tried using a low-fat buttermilk. When I don't have buttermilk on hand I just make my own works like a charm. 3/4 cup milk and 3/4 tablespoon white vinegar or lemon juice. Let stand 5 minutes. Hope this helps Mimi 🙂
Will low-fat buttermilk work for this recipe? It seems to be all I can find. Thx.