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Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie

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

YIELD

12 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML PUMPKIN
1 237
CUP ML SUGAR
3 3
LARGE LARGE EGGS
beaten
¼ 59
CUP ML BUTTER
melted
½ 118
CUP ML BUTTERMILK
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
1 5
TEASPOON ML GINGER
ground
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH PIE SHELL (9 INCH)
deep dish, unbaked

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 190 42% 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?
Trans-fat Free, Low Sodium
 
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