Our Easiest Pumpkin Pie Ever
- 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
- Preheat oven to 425u0b0. 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.
- Whisk together pumpkin, next 6 ingredients, and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.
- Bake at 425u0b0 for 10 minutes. Reduce heat to 325u0b0, 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.
buttermilk, paper, pumpkin, sugar, ground cinnamon, kosher salt, vanilla, eggs, egg yolk
Taken from www.myrecipes.com/recipe/our-easiest-pumpkin-pie-ever (may not work)