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Buttermilk Pumpkin Pie

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

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 tsp. 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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