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    Home » Dessert » Buttermilk Pumpkin Pie

    Buttermilk Pumpkin Pie

    Published: Oct 16, 2019 · Modified: Sep 20, 2021 by Wendie · 2 Comments

    Jump to Recipe Jump to Video

    Buttermilk pumpkin pie has a creamy filling in a flaky buttery crust a perfect Holiday dessert that everyone will love.

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

    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!

    A photo of all the ingredients needed to make buttermilk pumpkin pie.

    Six process photos. First one, all the filling ingredients in a bowl and whisked together. Second one, dry ingredients whisked in. Third one, stor bought crust with holes poked into the bottom. Fourth one, store bought crust baked out of the oven. Fifth one, filling placed into the crust. Sixth one, buttermilk pie fresh out of the oven.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.

     

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

     

    A bite of pumpkin pie on a fork laying next to a piece of pie.Looking for more pumpkin recipes?
    Best Ever Pumpkin Muffins
    Chewy Chocolate Chip Pumpkin Cookies
    Pumpkin Roll
    Pumpkin Crinkle Cookies

     

    A bite of pumpkin pir with whipped cream on a fork.MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.

     

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

    Buttermilk Pumpkin Pie

    Wendie
    Buttermilk pumpkin pie has a creamy filling in a flaky buttery crust a perfect Holiday dessert that everyone will love.
    4.34 from 9 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 429 kcal

    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.
    • Serve with a dollop of whipped cream and sprinkle of fresh nutmeg if desired.

    Video

    Notes

    You can make your own buttermilk in a pinch. 3/4 cup milk and 3/4 tablespoon white vinegar or lemon juice. Let stand 5 minutes.

    Nutrition

    Serving: 1gCalories: 429kcalCarbohydrates: 48gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 331mgFiber: 3gSugar: 28g
    Keyword pumpkin pie, thanksgiving
    Tried this recipe?Let us know how it was!


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    Comments

    1. Wendie

      October 17, 2019 at 6:59 pm

      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 🙂

    2. Mimi Stout

      October 17, 2019 at 3:16 am

      Will low-fat buttermilk work for this recipe? It seems to be all I can find. Thx.

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