Our Easiest Pumpkin Pie Ever

Southern Living
Our Easiest Pumpkin Pie EverRecipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

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

Makes 8 servings


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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


Hands-on: 15 Minutes
Total: 2 Hours, 15 Minutes

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.

Created date

September 2015