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November 24, 2016 8:00 AM EST

TIP: For a crisp crust (no more soggy bottom!), use a metal pie pan and prebake your crust with pie weights.

Yield:

Makes 8 servings

Total time: 2 Hours, 15 Minutes

Read more: How to Make Classic Cranberry Sauce

Ingredients

  • 1 (14.1 oz.) package refrigerated piecrusts
  • 1 1/2 cups plus 2 Tbsp. buttermilk, divided
  • PARCHMENT PAPER
  • 1 (15 oz.) 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

Read more: How to Make Pumpkin Cheesecake

Preparation

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. (We used a 1/2-inch round cutter.) Brush 1 Tbsp. buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere. Brush shapes with 1 Tbsp. 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.

2. Whisk together pumpkin, next 6 ingredients, and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.

3. 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.

Read more: How to Make Pumpkin Pie with Vanilla Whipped Cream

This article originally appeared on MyRecipes.com

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