Buttermilk Pumpkin Pie
- Number of Servings: 10
Ingredients
3/4 cup granulated sugar 1/2 teaspoon salt 1 1/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves 2 large eggs 1 (15 ounce) can libby's 100% pumpkin puree 1 cup low fat buttermilk1 unbaked 9-inch pie pastry
Preheat oven to 425 degrees Fahrenheit.
3Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
4Beat eggs in large bowl.
5Stir in pumpkin and sugar-spice mixture.
6Gradually stir in buttermilk.
7Pour mixture into pie shell.
8Bake at 425 degrees Fahrenheit for 15 minutes.
9Reduce temperature to 350 degrees Fahrenheit.
10Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
11Cool on wire rack for 2 hours.
12Serve immediately or refrigerate.
Serving Size: 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user LENORA05.
3Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
4Beat eggs in large bowl.
5Stir in pumpkin and sugar-spice mixture.
6Gradually stir in buttermilk.
7Pour mixture into pie shell.
8Bake at 425 degrees Fahrenheit for 15 minutes.
9Reduce temperature to 350 degrees Fahrenheit.
10Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
11Cool on wire rack for 2 hours.
12Serve immediately or refrigerate.
Serving Size: 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user LENORA05.
Nutritional Info Amount Per Serving
- Calories: 164.8
- Total Fat: 5.5 g
- Cholesterol: 38.0 mg
- Sodium: 240.3 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.8 g
- Protein: 3.2 g
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