Are you ready to ditch the same old pumpkin pie recipe and elevate your Thanksgiving dessert game (or any fall gathering, for that matter)? Then get ready to fall head-over-heels for this Buttermilk Pumpkin Pie! This recipe takes the classic pumpkin pie and gives it a luscious, tangy twist thanks to the addition of buttermilk. The result? A creamy, dreamy pie that’s unbelievably smooth and intensely flavorful. It’s the perfect blend of sweet and tart, guaranteed to impress your family and friends. This recipe is surprisingly easy, even for beginner bakers, making it a fantastic addition to your collection of easy recipes and healthy meals.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1 cup buttermilk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Whisk wet ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, buttermilk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour into crust: Pour the pumpkin mixture into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 4 hours, or preferably overnight, for the best flavor and texture.
Tips for the Best Buttermilk Pumpkin Pie:
- Use good quality pumpkin puree: This makes a significant difference in the flavor of your pie.
- Don't overmix the filling: Overmixing can incorporate too much air, resulting in a less smooth texture.
- Blind baking prevents a soggy bottom: This crucial step ensures a perfectly crisp crust.
- Let it cool completely: Patience is key! Allowing the pie to cool fully helps the filling set and enhances the flavors.
Variations:
- Spiced Pecan Topping: Sprinkle chopped pecans over the filling before baking for added crunch and nutty flavor.
- Gingersnap Crust: For a unique twist, use gingersnap cookies as the base for your crust.
- Cream Cheese Swirl: Add a swirl of cream cheese to the filling for an extra layer of richness.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 5g
This Buttermilk Pumpkin Pie is a delicious and easy-to-make dessert that is perfect for any occasion. Enjoy this homemade cooking masterpiece! It's one of the best recipes you'll ever try, guaranteed to become a family favorite. These quick dinner ideas (dessert included!) will delight even the pickiest eaters. So, grab your ingredients and get baking!