Ingredients
Piecrust (bought or homemade)-1
1 1/2cups plus buttermilk-2tbsp
Parchment paper
Sweet pumpkin (mashed) -400gm
Sugar -3/4cups
Ground cinnamon -2tbsp
Salt-1/2tbsp
Vanilla extract-1tbsp
Eggs -2
Egg yolk-1
Method
- Grill oven to 425degree, fit piecrust into a metal pie pan pressing excess dough on the rim of the pan cut shapes from remaining piecrust to use around pie edge, brush 1tbsp buttermilk around it and brush them with 1tbsp buttermilk.
- Punch the bottom and sides of piecrust 8 to 10 times with a fork, line piecrust with parchment paper, and fill with pie weights. Bake for 15 minutes.
- Stir pumpkin, sugar cinnamon salt vanilla extract to egg whites and yolk and remaining 1 ½ cup buttermilk in a large bowl, pour mixture into pie crust.
- Bake at 425 degrees for 10 minutes, lower heat to 325 degrees and cook for 35 to 45 minutes or until an edge of filling is slightly puffed and center is slightly unstable, cool on a wire rack 1 hour, store in refrigerator up to 2 days.
Benefits
- Pumpkin (Promotes weight loss, Boost immunity, Low calorie lower risk of cancer)
- Cinnamon (Powerful medicinal properties, Antioxidants, anti-inflammatory, Risk of heart disease)
- Buttermilk (Helps wash down oily food, against dehydration, Calcium without the fat)
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