Pumpkin Pie

By sandy_h

From Southern Living October 2015

Ingredients

• 1 (14.1-ounce) package refrigerated piecrusts
• 1 1/2 cups plus 2 tablespoons buttermilk, divided
• Parchment paper
• 1 (15-ounce) can pumpkin
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 large egg yolk

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 425. Fit 1 piecrust into a 9-inch metal pie pan according to package directions, pressing excess dough onto rim of pie pan. Cut shapes from remaining piecrust to use around pie edge. Brush 1 tablespoon buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere. Brush shapes with 1 tablespoon buttermilk. Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper, and fill with pie weights. Bake 15 minutes.

Whisk together pumpkin, next 6 ingredients, and remaining 1½ cups buttermilk in a large bowl. Pour mixture into piecrust.

Bake at 425 for 10 minutes. Reduce heat to 325, and bake 35 to 40 more minutes or until edge of filling is slightly puffed and center is slightly jiggly. Cool on a wire rack 1 hour. Store in refrigerator up to 2 days.