Pumpkin Buttermilk Pie
This pie is lighter in texture than traditional pumpkin pie. The buttermilk flavor is wonderful.
1 Pie Crust
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk
Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake at 450 for 15 minutes, then reduce temp to 350 and bake approximately 20 minutes or until set (center will puff slightly) . Cool completely
This pie is lighter in texture than traditional pumpkin pie. The buttermilk flavor is wonderful.
1 Pie Crust
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk
Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake at 450 for 15 minutes, then reduce temp to 350 and bake approximately 20 minutes or until set (center will puff slightly) . Cool completely