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Buttermilk pie is a custard-like pie. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour.

After baking, pie should be left at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Unroll, easing dough into the bottom of the pie pan. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust.

First, Players Load The Arm With Whipped Cream (not Included) Or The Included Sponge. Then, They Take Turns Sliding Their Heads Through The Mask And Spinning The Spinner. Players Turn The Handle The Number Of Times Indicated On The Spinner And The Tension On The Arm Builds.

a) To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. b) Add 4 tablespoons ice water; work with hands until dough comes together. If dough i