Buttermilk Pumpkin Pie

Every year, I make this pumpkin pie recipe – it’s different from the usual, and it’s excellent.

1-1/2 c. buttermilk
1 cup pumpkin
2 tbsp butter, softened
3 egg yolks, beaten
2 tbsp flour
1 tsp cinnamon
1/4 tsp baking soda
1-1/4 c. sugar
pie crusts (I always double this recipe, which makes three regular-crust pies, or two deep-dish pies)

Preheat the oven to 400*.
Add the buttermilk, pumpkin, butter, and beaten egg yolks to a large bowl, then add the flour, cinnamon, sugar, and baking soda, and mix well.

Bake for 10 minutes at 400* then lower the temperature to 350* and cook for another 40 minutes. Check on it at 40 minutes and then every five minutes until it stops being jiggly in the middle.

Buttermilk Pumpkin Pie

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