Buttermilk Pumpkin Pie
144
An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.
Ingredients
| 2 | cups |
pumpkin
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
ginger
ground |
* |
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | 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.
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?
