As I write this it is snowing outside and I’m heading out to meet my sister in Chicago and I really hope my flight is not delayed and so begins winter.
But before I go I want to leave you with this first taste of Thanksgiving.
I want to thank the geniuses at KitchenIQ, Dreamfarm, and Casabella for already making my holiday season a little easier with their double-duty baking gadgets. Like these Dreamfarm Levoons that measure and level at the same time! (Do you get it…..Levoons….spoons that level themselves off….isn’t that clever?!)
Or hows about a rubber spatula that you can also use to measure with?!!! This Dreamfarm Supoon scoops, measures, scrapes the bowl clean and sits up just enough when you set it down that it doesn’t get your counter all gucky with cake batter.
Pretty neat, huh?
I’ve been wanting a new spice grater and I love this one from KitchenIQ because it grates into a handy compartment that you can easily scoop your measuring spoons (or your Levoons, if you will) into rather than all over the counter (which is what I normally do).
I used all these tools to make this delicious buttermilk pumpkin pie which will transform your idea of pumpkin pie, I swear. The tart buttermilk is an eye opener and lightens the typically over-spiced, heavy pumpkin pies of yesteryear.
And of course, whipped cream on top….with bourbon because you have to.
Have a great weekend everybody!
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 10 tablespoons cold unsalted butter, cut in small pieces
- 5 tablespoons cold buttermilk
For the Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 (15-ounce) can pumpkin puree
- 4 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 cup buttermilk
For the whipped cream:
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
For the Crust:
- Combine flour and salt in a large bowl. Add butter pieces and toss in the flour to coat. Using a pastry cutter or your fingers blend butter into flour until butter is in small pebble-sized pieces.
- Add buttermilk and using your hands squeeze buttermilk into flour mixture until a dough holds together. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day in advance.
- Heat oven to 375°F and arrange rack in the bottom third of the oven. Roll dough into a 1/4-inch thick circle on a lightly floured surface. Line a 10-inch pie pan or a 9-inch deep dish pie pan with the dough.
- Trim dough to an inch overhang and pinch the sides to create a decorative edge. Use any extra dough to fill any cracks.
- Set pie plate on a baking sheet and line with a piece of parchment paper or foil. Fill foil with dried beans or pie weights and bake crust on the bottom rack for 15 minutes. Remove from oven, remove foil with beans and return to the oven to bake until bottom is dry, about another 10 minutes. Set on a wire rack to cool.
For the filling:
- In a medium bowl whisk together the sugar, flour, cinnamon, salt, ginger, and nutmeg.
- Beat eggs in a separate large bowl until smooth. Add sugar mixture and whisk until smooth. add the pumpkin, butter, lemon juice, and buttermilk. Whisk until smooth and well combined.
- Pour filling into the pie crust and place crust on the bottom rack of the oven. Bake until the outer edge is set and the middle is still pretty loose (it will set once it is cool) about 35-45 minutes.
- Transfer to a wire rack to cool completely then cover loosely and chill until cold.
To make the whipped cream:
- Combine all ingredients in a stand mixer fitted with the whisk attachment. Whisk until fluffy, white peaks form.
- Serve pie chilled with whipped cream.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 265mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 5g
One More Thing
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