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Buttermilk Pumpkin Pie

November 7, 2017


 This is a little twist on the classic pumpkin pie using buttermilk instead of evaporated milk. It gives this pie a country custard taste that's rich and balances the sweetness of the sugar. We also love the use of the brown sugar in this recipe. It gives it a caramel goodness that can't be beat. We garnished our pumpkin pie with a few white chocolate shavings to really add an elegant holiday touch. 


Buttermilk Pumpkin Pie
filling you will need:
2 cups pumpkin puree 
1 cup brown sugar
2 eggs
1 1/2 cup evaporated milk OR 2 cups buttermilk 
1/3 cup Texas Pure All-Purpose flour
1 tsp vanilla
1 tsp cinnamon
1/4 nutmeg
1/4 tsp clove


1 prepared 9 inch pie shell


Whisk together the pumpkin, sugar, eggs, evaporated milk, flour, vanilla, cinnamon, nutmeg and clove. Place pie shell on a sheet pan and pour filling into the shell. Bake at 325° 45-50 minutes, until firm and internal temperature is over 150°F. 





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