Name: Buttermilk Pumpkin Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
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)

An easy recipe for buttermilk pumpkin pie. Perfect Holiday dessert that everyone will love.

It requires just a few ingredients and a quick 10 minutes of your time mixing it and its ready for the oven. Creamy pumpkin pie baked in a flaky crust. Is there anything better?

I love the smell of pumpkin pie baking in the oven during the Holidays. This pie is creamy and full of warm fall spice flavor. Topped with a dollop of whipped cream…..YUM!

Can I freeze Pumpkin Pie?

Yes! Let it cool completely to room temperature, wrap with a few layers of plastic wrap then wrap tightly in aluminum foil. To defrost, place in refrigerator to defrost overnight.

I usually grab my go to frozen pie crust from Marie Callenders it is the perfect depth and is always buttery and flaky. But if you have a favorite homemade crust then by all means use that one.

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Yield: 6

Buttermilk Pumpkin Pie

An easy recipe for buttermilk pumpkin pie. Perfect Holiday dessert that everyone will love.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

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 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 baking sheet, bake for 50 minutes.
Let cook and refrigerate for 2-3 hours.
Serve with a dollop of whipped cream and sprinkle of fresh nutmeg if desired.

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 Information

Yield

Serving Size

1
Amount Per Serving Calories 427Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 104mgSodium 331mgCarbohydrates 47gFiber 3gSugar 28gProtein 6g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.