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Hey there, pie lovers!
Are you in the mood for something cozy and delicious? I’ve got the perfect recipe for you!
Today, I’m sharing my absolute favorite pumpkin pie with buttermilk.
It’s creamy, rich, and has that perfect fall flavor—just like Grandma used to make.
Trust me, this pie will steal the show at your next gathering!
Let’s dive into this tasty treat!
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 150-180 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 pre-made pastry crust
- 1 can (15 ounces) pumpkin puree
- 1 stick butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons pumpkin pie spice
- 3/4 cup buttermilk
- 2 tablespoons all-purpose flour
- Whipped cream (optional)
Step 1: Prepare the Pie Crust
Bake the pie crust according to the package instructions or your favorite recipe.
Once baked, set it aside to cool.
Preheat your oven to 375°F (190°C) to get it ready for baking the filling.
Step 2: Mix the Pie Filling
In a large bowl, whisk together the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, and pumpkin spice until all ingredients are well combined.
Next, add the buttermilk and flour to the mixture and whisk again until everything is smoothly incorporated.
Step 3: Pour and Bake
Pour the pumpkin filling into the pre-baked pie crust.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven.
Bake for 50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Step 4: Cool and Refrigerate
Once baked, remove the pie from the oven and let it cool to room temperature.
After it has cooled, refrigerate the pie for 2-3 hours to allow the filling to firm up completely before serving.
Step 5: Serve and Enjoy
When ready to serve, top each slice with a dollop of whipped cream and a sprinkle of fresh nutmeg if desired.
Enjoy the rich, creamy goodness of your homemade pumpkin pie!
