Brown Sugar Buttermilk Pie

This pie was tasty...ish....Frankly, it felt like there was something missing. Like it was supposed to be a pumpkin pie and was missing the pumpkin. But maybe that's just me....Also, I'm lazy and used store bought pie crust. The ugly truth is out!

Brown Sugar Buttermilk Pie

• Crust

  • 1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water

• Filling

  • 3 tablespoons all-purpose flour
  • 3 large eggs plus 2 large egg yolks, lightly beaten
  • 1 cup packed dark-brown sugar
  • 1 1/2 cups buttermilk, room temperature
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) unsalted butter

Directions

1. Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
   
2. Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
   
3. Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving.
   

Pumpkin Butter Cake

Like a pumpkin pie...only I think it's better (since I don't generally like pumpkin pie and I loved this!)

St. Louis Pumpkin Gooey Butter Cake (from scratch)

Crust inspired by Food & Wine; filling inspired by Paula Deen
Crust:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2/3 teaspoon salt
1/2 cup dry milk powder (optional)
1 teaspoon vanilla extract
1 egg
1 stick butter, melted
Filling:
1 (8-ounce) package Neufchâtel cheese (reduced-fat cream cheese), softened
1 (15-ounce) can pumpkin purée
3 eggs
1 teaspoon vanilla extract
1 stick butter, melted
1 3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

• Preheat oven to 350° F and lightly grease a 13″x9″ glass baking pan.
• To make the crust: Combine the flour, sugar, baking powder, salt, and dry milk (if using) in a bowl. Add the egg and butter and mix until just combined with an electric mixer. Pat the mixture into the bottom and one inch up the sides of the pan.
• To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over the crust and bake 1 hour. Don’t overbake, as the center should be a little gooey.

From: Su Good Sweets