Wednesday, October 15, 2008

Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie

Buttermilk Pumpkin Pie

I tried another pie recipe from The Modern Baker. It calls for chopped pecans, which I omitted for budgetary reasons. The crust was something of a disaster; I made two batches and the first was too wet to work with. Next time i'll be more watchful when adding the egg/water mixture.

This pie is relatively light- it uses 6 tbsp of butter in the crust as opposed to 9-16 (and I never use the whole batch) and buttermilk instead of cream or condensed/evaporated milk.

The recipe was for a 10 or 11 inch tart (I can't remember), but I only had a 9.5 inch tart pan. Luckily, the pan was large enough to accommodate the filling.

The pie was pretty good, but I prefer the Butternut Squash Pie I made earlier in the month.

With all the work and vacation planning, I've been a little behind in blogging. Rest assured that i'll give you more recipes soon!

5 comments:

Snooky doodle said...

this looks perfect

andrea said...

I love pumpkin pie... the best fall food. I cannot wait for Thanksgiving now.

Tartelette said...

Love all your pies lately! Looks so smooth!

Jada Ach said...

I love your Butternut Squash Pie recipe. I used it to make some crustless mini-pies last week. Phenomenal!

helenahimm said...

This looks really good, and I just came from a Tart aux Pomme class, can't wait to create my version of Pumpkin Pie!