Menu

Buttermilk Pumpkin Pie

  • Save Recipe
Buttermilk Pumpkin Pie
  • Prep 15 min
  • Total 4 hr 15 min
  • Ingredients 11
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Pumpkin and buttermilk come together in this magical fall dessert that’s made with Pillsbury™ pie crust.
Updated Mar 17, 2014

Ingredients

Steps

  • 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

380 Calories, 17g Total Fat, 6g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
380
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.
© 2021 ®/TM General Mills All Rights Reserved