Buttermilk Pumpkin Pie Recipe

Name: Buttermilk Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 15 -ounce can pure pumpkin puree; 1 stick 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

Servings: persons

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
1 15 -ounce can pure pumpkin puree
1 stick 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

1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
2
Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal.
3
Add the remaining butter and pulse until the dough begins forming a ball.
4
Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth.
5
Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round.
6
Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side.
7
Fold the overhanging dough under itself and crimp with your fingers or a fork.
8
Freeze until firm, about 1 hour.
9
Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
10
Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes.
11
Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
12
Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined.
13
Add the buttermilk and flour and whisk until smooth.
14
Pour into the cooled crust and return to the hot baking sheet in the oven.
15
Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly).
16
Transfer to a rack and let cool completely.
17
Dust with confectioners' sugar just before serving.
18
Photograph by Con Poulos

1054

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus more for dusting, 1 teaspoon granulated sugar, 1/4 teaspoon salt, 2 tablespoons cold vegetable shortening, and more.

Yes, Buttermilk Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions