Q1: What exactly does the buttermilk do in a pumpkin pie?

The buttermilk is a fantastic secret ingredient that does two wonderful things for the filling. First, its natural acidity and tanginess provide a beautiful, bright flavor that perfectly cuts through the richness of the custard and balances the sweetness of the sugar. Second, the acidity also helps to create an incredibly tender and smooth final texture.

Q2: Can I make my own buttermilk if I don't have any?

Yes, it's very easy to make a quick substitute! For every 1 cup of regular milk (whole or 2% works best), simply stir in 1 tablespoon of an acid , like fresh lemon juice or distilled white vinegar. Let the mixture sit for about 5-10 minutes, and it will begin to curdle slightly and will be ready to use.

Q3: Do I absolutely have to blind-bake the crust first?

Yes, for this style of pie, it is absolutely essential. A wet custard filling, like this one, will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a deep golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.

Q4: How do I know for sure when my pumpkin pie is done baking?

The key is the "jiggle test." A custard pie is perfectly baked when the outer 2-3 inches of the filling are set and look slightly puffed, but the very center (about a 3-inch circle) still has a slight jiggle or wobble to it when you gently nudge the pan. It will continue to cook and set up perfectly from the residual heat as the pie cools.

Q5: Can I use a store-bought pie crust for this recipe?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . Simply unroll it, fit it into your pie pan, and be sure to follow the full blind-baking steps as directed in the recipe for the best, non-soggy result.

The Best Creamy & Tangy Buttermilk Pumpkin Pie

A classic recipe for a Buttermilk Pumpkin Pie made completely from scratch. This dessert features a homemade pie crust made with a combination of butter and shortening for a flaky texture. The crust is fully blind-baked to ensure it stays crisp under the rich filling. The filling is a smooth, tangy custard made by whisking together pure pumpkin puree, buttermilk, brown sugar, eggs, and warm spices. The finished pie is baked until set and cooled completely before serving.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 5 hours 25 minutes (includes chilling and cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/4 teaspoon salt
2 tablespoons cold vegetable shortening
4 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon distilled white vinegar or fresh lemon juice
2 tablespoons ice water
For the Filling:
1 (15-ounce) can pure pumpkin puree
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 cup buttermilk
2 tablespoons all-purpose flour
Confectioners’ sugar, for dusting

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Instructions

Make the Crust: In a food processor, pulse the flour, granulated sugar, and salt. Add the shortening and half of the butter; pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins to form. Add the vinegar and 2 tablespoons of ice water; pulse a few more times until the dough is smooth.
Turn the dough out, squeeze it together, and roll it into a 12-inch round. Ease the dough into a 9-inch pie plate and crimp the edges. Freeze until firm, about 1 hour.
Blind-Bake the Crust: Place a baking sheet on the middle oven rack and preheat to 375°F. Line the frozen crust with foil and fill with pie weights or dried beans.
Place the pie on the hot baking sheet and bake for about 20 minutes, until lightly golden. Remove the foil and weights and let the crust cool completely.
Make the Filling and Bake: In a medium bowl, whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice, and cinnamon until well combined.
Add the buttermilk and flour and whisk until smooth.
Pour the filling into the cooled crust. Return the pie to the hot baking sheet in the oven.
Bake for 50 minutes to 1 hour, until the filling is set. The top may crack slightly.
Transfer the pie to a wire rack and let it cool completely. Dust with confectioners’ sugar just before serving.

Notes

The pie crust requires a one-hour freeze before blind-baking, which helps it maintain its shape.
Baking the pie on a preheated baking sheet helps to ensure a crisp bottom crust.
It is important to let the pie cool completely to allow the custard filling to fully set before slicing.

Nutrition

Serving Size: 1 slice
Calories: 450-550
Sugar: 35-45 g
Sodium: 250-350 mg
Fat: 28-35 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/buttermilk-pumpkin-pie/