| Total: | 2 hr 55 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 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
- For the filling:
- 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
Instructions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- 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. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
- 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. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners’ sugar just before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 333 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 74 mg |
| Sodium | 116 mg |
Reviews
This is my go to pumpkin pie. I usually use whatever kind of pumpkin or butternut squash I have instead of canned and use another crust recipe. But the filling is excellent. I also love that this recipe uses buttermilk instead of sweetened condensed milk.
Used pumpkin pie spice since that was the one I had on hand. Turned out delicious, definitely will make again.
So good! Used shortbread crust and “pumpkin pie” spice blend instead of the ones they mentioned. Baked 55 min and added whip cream after cooled when serving. Tastier than a regular pumpkin pie and lighter than a pumpkin cheesecake.