Buttermilk Pumpkin Pie Recipe | Butter Your Biscuit

A slice of buttermilk pumpkin pie with a bite out of it.

It has all the flavor of a traditional pumpkin pie — pumpkin puree, brown sugar, pumpkin spice — just a little brighter. If you want the same thing in two bites, make my Pumpkin Pie Bites. Either way, a spoonful of Homemade Cool Whip on top is the move.

Quick Look: Buttermilk Pumpkin Pie

⏱️ Prep Time: 15 minutes
🕒 Total Time: 1 hour 5 minutes (plus 2 to 3 hours to chill)
👨‍👩‍👧‍👦 Servings: 6
📊 Calories: 429 per serving
🥣 Ingredients: Pre-made pie crust, pumpkin puree, butter, eggs, brown sugar, granulated sugar, pumpkin spice, buttermilk, all-purpose flour
⭐ Difficulty: Easy — one bowl, one whisk

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Why You'll Love This Recipe

One Bowl. Whisk the filling together, pour it in the crust, bake. No stovetop, no mixer.

A Little Tang. The buttermilk is the difference — the filling tastes richer and less sugary than a standard pumpkin pie.

Store-Bought Crust. It bakes up fine, and on Thanksgiving nobody is checking.

If you want a second pie on the table, my Sweet Potato Pie with Marshmallow Whipped Cream is the sweet one and my Maple Bourbon Pecan Pie is the rich one.

Ingredients Needed

Pre-made pie crust: the refrigerated roll-out kind. Bake it before it's filled.
Pumpkin puree: one 15-ounce can. Pumpkin puree, not pumpkin pie filling — the filling is already sweetened and spiced.
Butter: one stick, melted and cooled a little so it doesn't scramble the eggs.
Eggs: two large.
Brown sugar and granulated sugar: half a cup and a quarter cup.
Pumpkin spice: two teaspoons.
Buttermilk: three-quarters of a cup. No buttermilk? See the tips.
All-purpose flour: two tablespoons, to set the filling.

How to Make Buttermilk Pumpkin Pie

Pie crust with holes pricked into it and filling mixed in a bowl.

Step 1: Bake the pie crust according to the package directions and set it aside.
Step 2: In a large bowl, whisk together the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar and pumpkin spice.

Pie filling mixed in a bowl and added to a pie crust.

Step 3: Add the buttermilk and flour and whisk until smooth.
Step 4: Pour the filling into the baked crust, set the pie on a baking sheet and bake for 50 minutes. Let it cool, then refrigerate for 2 to 3 hours so it sets.

A whole buttermilk pumpkin pie with whipped cream in the center.

Recipe Tips

I use a pre-made crust, but if you'd rather make your own, this Homemade Buttery Flaky Pie Crust is a good one.
Use pumpkin puree, not pumpkin pie filling.
No buttermilk? Stir 3/4 tablespoon of white vinegar or lemon juice into 3/4 cup of milk and let it stand 5 minutes.
Bake the crust first, store-bought or homemade. A raw crust under this much filling comes out pale and soft.
Give it the full 2 to 3 hours in the refrigerator before slicing. Warm, the filling won't hold a clean edge.

A bite of pumpkin pie on a fork laying next to a piece of pie.

Recipe FAQ's

Why put buttermilk in pumpkin pie?

For the tang. Pumpkin pie is sweet and heavy; buttermilk brightens it without making it taste sour, and the acid keeps the filling tender.

Can I freeze buttermilk pumpkin pie?

Yes. Cool it completely, wrap it in a few layers of plastic wrap, then wrap it tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator.

How do I store leftover pumpkin pie?

Cover with plastic wrap and refrigerate for up to 4 days.

Can I use a homemade crust?

Yes. Blind bake it first, the same as the store-bought one, so the bottom doesn't go soft under the filling.