| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This pie is lighter in texture than traditional pumpkin pie. The buttermilk flavor is wonderful. This pie is great served room temperature or chilled.

Buttermilk Pumpkin Pie

1/2 recipe, 1 disk, Basic Flaky Pie Crust Dough (see recipe)
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk

1. Roll out dough on lightly floured surface to 12 inch round. Carefully transfer to 9-inch pie pan. Press into pan. Trim and decoratively crimp edges. Let stand in refrigerator for 2 hours or over night. Freeze until firm, about 15 minutes. Preheat oven to 400°F (205°C). Bake crust until just golden, about 15 minutes. Reduce oven temperature to 350°F (175°C).
2. Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45 minutes. Cool completely.

Makes 8 servings.

Nutrition Facts per Serving: Calories: 358; Fat. Total: 22g; Fiber: 1g; Carbohydrates, Total: 35g; Sodium: 219mg; % Cal. from Fat: 55%; Cholesterol: 135mg; Protein: 7g

Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

Recipe and photograph provided courtesy of Cooking.com. All rights reserved. Reprinted with permission.