Gourmet Buttermilk Pumpkin Pie

April 27, 2021  Online Recipe Guide Avatar

8 servings

Time to make:
Not Available

Calories per Servings:
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  • Pie crust dough for single-crust 9-inch pie shell
  • 3 eggs
  • 1 egg yolk
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 3 tbsp melted butter
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup canned pumpkin puree
  • 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.
  2. Trim and decoratively crimp edges. Let stand in refrigerator for 2 hours or over night. Freeze until firm, about 15 minutes.
  3. Preheat oven to 400 degrees F. Bake crust until just golden, about 15 minutes. Reduce oven temperature to 350 degrees F.
  4. Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla.
  5. Stir in pumpkin and butter, then buttermilk. Pour filling into crust.
  6. Bake until set (center will puff slightly) about 45 minutes. Cool completely.


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