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Pumpkin Chess Pie

Pumpkin Chess Pie

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Submitted by marine

Pumpkin Chess Pie recipe

YIELD

12 servings

PREP

25 min

COOK

50 min

READY

1 hrs

Ingredients

1 ⅓ 315
CUPS ML SUGAR
6 9E+1
TABLESPOONS ML BUTTER
or margarine, softened (3/4 stick)
1 237
¼ 59
CUP ML LIGHT CREAM (HALF&HALF)
plus 2 tablespoons
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
4 2E+1
TEASPOONS ML CORNMEAL
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML GINGER
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML CLOVES
1 1

Directions

Preheat oven to 350℉ (180℃).

Cream sugar and butter together in mixing bowl with electric mixer until light and fluffy.

Add remaining ingredients except crust and whipped cream; beat until well blended.

Pour filling into pastry shell.

Bake for 45 to 50 minutes or until knife inserted one inch from center comes out clean. Do not overbake.

Pie will continue to set as it cools. Cool on wire rack.

This pie is good served chilled and topped with whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 659 44% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 665mg 28%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 205% Vitamin C 5%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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