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Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie #12WeeksofWinterSquash #pie
I can't make it through Thanksgiving without eating at least one slice of pumpkin pie. Does anybody else feel that way? I'm sure it's a tradition-slash-nostalgia type of deal. But the crazy thing is, if we're not having Thanksgiving dinner with the extended family (my grandparents, parents, siblings, cousins, aunts, uncles, etc.), I am the only one who will eat it. Not a single one of my kids likes it. My hubby doesn't like it. And yet, I can't do without it. Therefore, I wind up either trying to eat a whole pie by myself or throwing the majority of a pie away. Both scenarios make me sad.

I need to buy one of those split-decision pie pans. I would feel much better about finding something a way to consume or save half of a pie. But then the problem lies in what to make on the other half of the pan. Pretty much all of the other pies are devoured in their entirety. I suppose that could be my "experimental pie" side. Sounds like a plan. Or there's always an individual tart...

But this year was still a full pie. And we stayed home, so you can probably guess what happened to the majority of it. I always try to switch things up a bit, try a variation on the Libby's recipe I grew up with (not that there's anything wrong with that one, it's just in my nature). This year's pumpkin pie used buttermilk in the filling, which added a nice little tang that worked to temper the sweetness and complement the spice.

I tried playing up those virtues, but nobody would budge. It was just me and my entire pie. Crying (because we were so full) in the corner.

Buttermilk Pumpkin Pie
The sweetness and spice of traditional pumpkin pie tamed by the addition of tangy buttermilk. 
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Buttermilk Pumpkin Pie
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Keywords: bake dessert vegetarian soy-free nut-free buttermilk pumpkin Thanksgiving pie American fall winter

Ingredients (serves 8-10)
  • 1 (9-inch) pie shell (from scratch or store-bought), unbaked
for the filling:
  • 1 (15 ounce) can pumpkin puree
  • 6 fluid ounces (3/4 cup) buttermilk
  • 4 ounces (8 tablespoons) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • big pinch of sea salt
to finish:
  • powdered sugar and/or whipped cream
Start by rolling out your pie crust and fitting into a 9-inch pie plate (or use a store-bought shell). Parbake according to instructions for crust (or on package). Allow to cool to room temperature.

Preheat oven to 375° F with a baking sheet set on the center rack.

Whisk all of the filling ingredients together until smooth. Set the pie plate onto the oven rack, then carefully pour in the filling. Slide into preheated oven and bake until set, 50-60 minutes.

Transfer to a wire rack to cool completely. Serve dusted with powdered sugar and/or with a dollop of whipped cream.

-ever-so-slightly adapted from Food Network Magazine, November 2014
Buttermilk Pumpkin Pie #12WeeksofWinterSquash #pie

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