Buttermilk Pumpkin Pie

Roll out dough on lightly floured surface to 12 inch round. Carefully transfer to 9-inch pie pan. Press into pan. Trim and decoratively crimp edges. Let stand in refrigerator for 2 hours or over night. Freeze until firm, about 15 minutes. Preheat oven to 400 degrees F. Bake crust until just golden, about 15 minutes. Reduce oven temperature to 350 degrees F. Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45 minutes. Cool completely. Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.