Normally I try to be very loyal to each holiday before moving on to the next one. You know what I mean, like instead of skipping straight from Halloween to Christmas I try to throw Thanksgiving a bone. I was so close to resisting Kyle's urgent pleas every weekend this month to put up our Christmas decor early, but then yesterday I caved. (This was mostly because we will be out of town the day after Thanksgiving.)
SO now, we are the first (and only) house on our street with Christmas lights up! We went with the hanging icicle lights and it took Kyle approximately 2 hours to do, but it looks amazing. We also put up all of our inside decor and lights, as well as put up our Christmas tree! Who am I?
Because of this, I am already over Thanksgiving and ready to move on to Christmas, Christmas cookies, gift shopping, and all of the Christmas music. I resisted for as long as I could, but now I am embracing my holiday cheer for better or worse.
If you are still in Thanksgiving mode, here is an easy, make-a-day-ahead, you-can-use-store-bought-crust, pumpkin pie. I gave it a twist by using buttermilk, and it produces a lighter, less sweet pie than a traditional pumpkin pie. Buttermilk pie is a classic southern pie, and is similar to a custard pie but lighter.
I served it in an all butter pie dough and with homemade whipped cream and it was to die for!! It is best made the day ahead to allow it to cool completely. You can wrap it in plastic wrap and refrigerate overnight so when you serve it, it will easily cut nice and even slices. And maybe cut those slices small, because everyone at your table is going to want a slice!
Buttermilk Pumpkin Pie
- 1-2 pie crusts, I love King Arthur Flour all-butter pie crust
- 1/2 cup (1 stick) melted butter, slightly cooled
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 2 tsp pumpkin pie spice
- pinch of salt
- 2 tsp vanilla
- 1 cup buttermilk
- 2 tbl flour
- 1 egg, beaten, for egg wash
Preheat the oven to 375°F. Unroll one pie crust into a pie pan, and discard any overhang and crimp the edges. Blind bake in the preheated oven for 20 minutes and set aside to cool completely. (You can use pie weights here to ensure a smooth and flat crust, but I did not and just poked holes in the bottom with a fork to allow steam to escape.)
Meanwhile, make the filling. In a large bowl combine the melted butter, sugars, eggs, pumpkin, pumpkin pie spice, salt and vanilla. Whisk until thoroughly combined. Stir in the buttermilk and flour and mix until smooth.
Pour into prepared, cooled pie crust.
(Optional) Unroll the other pie crust, and cut out pie shape designs with a cookie cutter or freehand with a knife. Leaves and pumpkin shapes were what I used to decorate my pie. Set unbaked pie crust shapes on top of pie filling and arrange alongside the edge. Brush with egg wash.
Bake in the oven at 375°F for 55-65 minutes or until crust is golden brown and a toothpick inserted in the center of the pie comes out clean. Pie may crack but that is okay. Let cool completely before cutting into and serving. Serve with fresh whipped cream or ice cream!