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Pumpkin: Gourmet Buttermilk Pumpkin Pie

Source of Recipe

Kitchenlink


List of Ingredients

Pie crust dough for single-crust 9-inch pie shell

3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk



Recipe


Roll out dough on lightly floured surface to 12 inch round. Carefully transfer to 9-inch pie pan.
Press into pan. Trim and decoratively crimp edges.
Let stand in refrigerator for 2 hours or overnight.
Freeze until firm, about 15 minutes.
Preheat oven to 400 degrees F.
Bake crust until just golden, about 15 minutes. Reduce oven temperature to 350 degrees F.

Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45 minutes. Cool completely.

YIELD: 8 Servings