Photo: Greg Dupree; Styling: Heather Chadduck Hillegas
Hands-on Time
15 Mins
Total Time
2 Hours 15 Mins
Makes 8 servings

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

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews


September 27, 2016
Just read you article on canned pumpkin. So this is NOT pumpkin pie, it's squash pie! 


January 29, 2016
I was very disappointed in the way this pumpkin pie came out.  Not only did the piecrust fall apart, the pie itself was way too thin for my family.  I will not be making this recipe again. 

One of the few Southern Living recipe that I will not keep

November 11, 2015
I made this last week and my family did not enjoy it.  I followed the directions regarding the crust, but it still turned soggy within  a few hours.  They also did not think that it was sweet enough.  I will go back to my old recipe