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Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.













Trans-fat Free, Low Sodium


2 cups pumpkin
1 cup sugar
3 large eggs
¼ cup butter
½ cup buttermilk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 each pie shell (9 inch)
deep dish, unbaked


Mix up all ingredients, pour into pie shell.

Bake at 350℉ (180℃) F for 1 hour.

Let cool completely on wire rack, and chill in refrigerator for overnight.

Serve with whipped cream.


* not incl. in nutrient facts



over 5 years

Instead of evaporated milk, the base of this pumpkin pie is made with buttermilk, which adds an nice tang. The pie is silkily smooth and delicious.

This buttermilk pumpkin pie will for sure satisfy everyone's appetite around your Thanksgiving's table.

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 19042% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 126mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 131% Vitamin C 4%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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