Buttermilk Pumpkin Pie
Votes: 1
Time: 2 hours 55 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 333, total fat 18 G., saturated fats 10 G., proteins 4 G., carbohydrates 41 G., fiber 2 G., cholesterol 74 mg, sodium 116 mg, sugar 25 G.
Calories 333, total fat 18 G., saturated fats 10 G., proteins 4 G., carbohydrates 41 G., fiber 2 G., cholesterol 74 mg, sodium 116 mg, sugar 25 G.
Step-by-step recipe for making pumpkin pie with buttermilk.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chopped dough
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons cold margarine
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 tsp 5% vinegar or fresh lemon juice
Filling
- 430 gr. pumpkin puree
- 110 g unsalted butter, melted and slightly cooled
- 2 large eggs
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 3/4 cup buttermilk or sour cream
- 2 tbsp. premium wheat flour
- Powdered sugar, for dusting
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Cooking the dish according to the recipe:
- Prepare the cake base: In a food processor, combine the flour, granulated sugar, and salt. Add the margarine and half the butter, a few pieces at a time, and pulse until the mixture resembles coarse meal. Add the remaining butter and pulse until the dough begins to come together. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Transfer the dough to a lightly floured surface and roll it out into a 12-inch (30-cm) circle. Place the dough in a 9-inch (23-cm) round pan, pressing the dough into the bottom and up the sides of the pan. Tuck any excess dough into the pan and use a fork to create fluted edges. Freeze the crust until firm, about 1 hour.
- Place a baking sheet in the center of the oven and preheat to 180°C (350°F). Line the cake with foil, then fill it with ceramic weights or dried beans. Place it on the hot baking sheet and bake until the cake is lightly golden around the edges, about 20 minutes. Transfer it to a wire rack, remove the weights and foil, and let it cool completely. Leave the baking sheet in the oven.
- Meanwhile, prepare the filling: In a medium bowl, combine the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice, and cinnamon. Add the buttermilk and flour and whisk until smooth. Pour the filling into the cooled crust and return it to the hot baking sheet in the oven. Bake the pie until the filling is set, 50 minutes to 1 hour (the top of the filling may crack slightly). Cool completely on a wire rack. Dust the pie with powdered sugar before serving.
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