‘Tis pie season!

Pumpkin pie season to be more specific.

Which is a brilliant time to work on your pastry prowess and it couldn’t be easier–please never ever be intimidated by pie–pie is for everyone! Just grab a mini cookie cutter or cookie stamp and let it do all the fancy work–and voila! you have a pretty pie pastry! It doesn’t have to be complicated, just a little creative! And a little egg wash and sparkling sugar make it all the merrier!

Buttermilk Pumpkin Pie {Week 42}
1 recipe for Grandma Goldie’s Pie Pastry
Or if you are doing some “fancy” pastry work try this butter recipe

For the filling:
1 15-ounce can pure pumpkin puree
1 stick unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 cup buttermilk
2 tablespoons all-purpose flour
Confectioners’ sugar, for dusting

Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners’ sugar just before serving.

Source: Food Network Magazine