Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk

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Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.

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