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

Buttermilk pumpkin pie has a creamy filling in a flaky buttery crust a perfect Holiday dessert that everyone will love.
Course Dessert
Cuisine American
Keyword pumpkin pie, thanksgiving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 429kcal
Author Wendie

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: 1g | Calories: 429kcal | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 331mg | Fiber: 3g | Sugar: 28g