Tuesday, November 20, 2012

Pumpkin Pie & Buttermilk Crust Recipe

In preparation for Thanksgiving I made this pie...

and thought I'd share my recipe for pumpkin pie with a fabulous flakey pie crust.  I love this recipe because it just has a few ingredients and it always sets up perfectly for me.

Pumpkin Pie Recipe
1 9 inch pie crust, unbaked
2 cups pumpkin puree
1 can sweetened condensed milk (14 oz)
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/2 tsp salt

Preheat oven to 425.

Prepare crust. Beat pumpkin, sweetened condensed milk and eggs. Mix in spices and salt. Pour into prepared pie crust.

Bake at 425 for 15 minutes. Turn heat down to 350 and cover the crust with foil. Bake at 350 for another 35 minutes.

Remove from oven and cool on a wire rack. Refrigerate. Serve with whipped cream.

Buttermilk Pie Crust Recipe
2 cups flour
1 tsp salt
1/2 cup butter, softened
1/3 cup oil
1/3 cup buttermilk

Cut dry ingredients together with butter and oil. Mix in buttermilk. Do not over mix. Rollout and place in a 9 inch pie pan. Cut the edges and pipe them. There should be some extra dough after you have cut the edges off.

Happy Thanksgiving!!

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