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    18

Buttermilk Pumpkin Pie

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Pinterest
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    154
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Pumpkin and buttermilk come together in this magical fall dessert that’s made with Pillsbury® pie crust. MORE + LESS -

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
can (15 oz) pumpkin (not pumpkin pie mix)
3/4
cup buttermilk
2
eggs
1 1/4
cups packed brown sugar
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
1/3
cup all-purpose flour
2
tablespoons cold butter or margarine
1/2
cup chopped pecans
Whipped cream, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crusted Filled Pie.
  • 2
    In large bowl, beat pumpkin, buttermilk, eggs, 1 cup of the brown sugar, the pumpkin pie spice and salt with wire whisk until blended. Pour into crust-lined plate. Bake 35 minutes.
  • 3
    In small bowl, mix remaining 1/4 cup brown sugar and the flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in pecans. Sprinkle over partially baked pie.
  • 4
    Bake 23 to 25 minutes longer or until set. Cool completely on cooling rack, about 3 hours. Top individual servings with whipped cream. Store in refrigerator.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
% Daily Value
Total Fat
17g
0%
Saturated Fat
6g
0%
Sodium
290mg
0%
Total Carbohydrate
56g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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