Fluffy Pumpkin Buttermilk Pie 8.000

Scott Suchman for The Washington Post

Nov 17, 2015

This gently spiced pie is lighter in texture than your average pumpkin pie, thanks to beaten egg whites folded into the tangy filling. The kind of cinnamon you use here is key: Go for a less assertive one, such as Indonesian Korintje or Ceylon cinnamon rather than Vietnamese (Saigon) cinnamon, which is bolder and spicier. The gingersnap crust, which caramelizes and crisps a bit during baking, complements the filling nicely.

You'll need a 9-inch deep-dish glass pie plate.

Serve with whipped cream.

Make Ahead: The crust can be made 3 days in advance and stored, wrapped in plastic, at room temperature. The pie can be baked 1 day in advance; store covered in the refrigerator.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes one 9-inch pie

Ingredients
  • For the crust
  • 6 1/2 tablespoons (generous 3/4 stick) unsalted butter, melted
  • 2 cups crushed gingersnaps (from 8 3/4 ounces or about 24 gingersnap cookies)
  • 1/4 cup (1 ounce) confectioners' sugar
  • Pinch fine sea salt
  • For the filling
  • 1 1/4 cups (12 1/2 ounces) canned pumpkin puree (100 percent pumpkin; do not use pumpkin pie filling)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon, preferably Korintje or Ceylon (see headnote)
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, separated into whites and yolks
  • 3/4 cup buttermilk
  • 1/2 cup (4 ounces) turbinado sugar
  • 2 tablespoons flour

Directions

For the crust: Preheat the oven to 375 degrees. Brush a 9-inch glass pie plate with a bit of the melted butter.

Stir together the crushed gingersnaps, confectioners' sugar and sea salt in a medium bowl, then mix in the remaining melted butter. Press the mixture into the bottom and up the sides of the pie plate, making sure it's packed in an even layer. Bake for 10 minutes or until the crust is just starting to brown at the edges; do not overbake. Transfer to a wire rack to cool while you make the filling; keep the oven on.

For the filling: Combine the pumpkin puree, melted butter, lemon juice, cinnamon, ginger, cardamom and salt in a large bowl, stirring until well incorporated. Whisk together the egg yolks, buttermilk, turbinado sugar and flour in a liquid measuring cup, then stir into the pumpkin mixture until well blended.

Place the egg whites in the bowl of a stand mixer (fitted with a balloon-whisk attachment) or a handheld electric mixer; beat on medium-high speed until soft peaks form. Use a flexible spatula to gently fold the egg whites into the pumpkin mixture just until no trace of white remains. Pour the filling into the cooled gingersnap crust, using the spatula to slightly mound the filling in the center.

Bake for 40 to 45 minutes or until just set/barely jiggly. Transfer the pie to a wire rack to cool for at least 2 hours before serving or storing.

Rate it

Recipe Source

Crust recipe adapted from KingArthurFlour.com; filling recipe adapted from SmittenKitchen.com.

Tested by Kara Elder.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.