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Pumpkin Chess Pie

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Pumpkin Chess Pie

Pumpkin Chess Pie recipe

 

Yield

12 servings

Prep

25 min

Cook

50 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups sugar
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6 tablespoons butter
or margarine, softened (3/4 stick)
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1 cup canned pumpkin purée
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¼ cup light cream (half&half)
plus 2 tablespoons
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2 large eggs
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1 teaspoon vanilla extract
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4 teaspoons cornmeal
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½ teaspoon salt
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½ teaspoon cinnamon
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¼ teaspoon ginger
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¼ teaspoon nutmeg
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¼ teaspoon cloves
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1 each pie shell (9 inch)
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1 x whipped cream
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Ingredients

Amount Measure Ingredient Features
315 ml sugar
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9E+1 ml butter
or margarine, softened (3/4 stick)
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237 ml canned pumpkin purée
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59 ml light cream (half&half)
plus 2 tablespoons
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2 large eggs
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5 ml vanilla extract
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2E+1 ml cornmeal
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2.5 ml salt
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2.5 ml cinnamon
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1.3 ml ginger
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1.3 ml nutmeg
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1.3 ml cloves
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1 pie shell (9 inch)
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1 x whipped cream
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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 65944% 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?
 

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