Prep 10 mins
Cook 1 hr
This recipe is different in that it uses buttermilk. Very tastey. For a really fresh taste, use the pulp of a fresh baked pumkin scooped and mashed.
- 2 cups mashed pumpkin or 2 cups pumpkin puree
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons melted butter
- 1⁄2 cup buttermilk
- 2 tablespoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 deep dish pie shell (this makes a good size pie)
- Beat together all ingredients except crust.
- Pour into pie crust.
- bake 350 1 hours.
- cool completely!
OH....MY....! This is one of the best pumpkin pie recipes ever! I will admit, I was skeptical due to the small amount of liquid used. The pie came out perfect. Creamy, flavorful..in other words..just right. I did cut back on amount of sugar~ I used just under 3/4 C. Made this recipe twice. Once I used canned pumpkin, (as it's not pumpkin season) the other with fresh cooked sweet potato. Wonderful! Used regular 9" pie plate~fit perfectly.
WOW! This pie set up very nicely and also had a wonderful spicy pumpkin flavour! I did not use as much cinnamon as indicated (only 2ts), only 1/4 ts ginger (personal preference) and no allspice since I didnt have it on hand and it was still very flavorful. It was easy and quick to put together and baked nicely in 50 minutes. I halved the amount of sugar and that was enough for me. That way you could still taste the pumpkin, but also had a nice sweet note with it. I will definitely make this again when pumpkin is back in season. Thanks so much sharing this gem of a recipe, Liz! Oh just a note: I made this using Chef Joey Z.'s Easy Vegan Spelt Pie Crust, which went tremendously well with it.
I haven't made pumpkin pie in a long time and this was really good! Smooth and not too sweet. Thanks Liz! Made for Zaar tag.