Pumpkin Pie Recipe Buttermilk
Pumpkin pie is a classic fall dessert that many people look forward to each year. This recipe for pumpkin pie with buttermilk is a delightful twist on the traditional dish, adding a new depth of flavor that will have your guests asking for seconds.
Ingredients
- 1 9-inch pie crust
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and well combined.
- Pour the filling into the prepared pie crust and smooth the top with a spatula.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving. Serve with whipped cream or vanilla ice cream, if desired.
Preparation time: 20 minutes
Yield: 1 9-inch pie
This pumpkin pie recipe with buttermilk is a delightful twist on the classic fall dessert. The buttermilk adds a creamy texture and tangy flavor that pairs perfectly with the warm spices of the pumpkin filling. It’s a must-try for any fall gathering!
Nutritional information: (per serving)
Calories: 320
Fat: 15g
Carbohydrates: 40g
Protein: 6g
The addition of buttermilk to this pumpkin pie recipe adds a rich and tangy flavor that sets it apart from the traditional version. The creamy texture and warm spices create a delicious dessert that is sure to be a hit with family and friends. Whether you’re serving it at Thanksgiving or simply craving a taste of fall, this pumpkin pie with buttermilk is a must-try recipe.