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.
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pumpkin
|
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
ginger
ground |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
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.
