Pumpkin Chess Pie
Pumpkin Chess Pie recipe
Yield
12 servingsPrep
25 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
sugar
|
|
| 6 | tablespoons |
butter
or margarine, softened (3/4 stick) |
|
| 1 | cup |
canned pumpkin purée
|
|
| ¼ | cup |
light cream (half&half)
plus 2 tablespoons |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | teaspoons |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
sugar
|
|
| 9E+1 | ml |
butter
or margarine, softened (3/4 stick) |
|
| 237 | ml |
canned pumpkin purée
|
|
| 59 | ml |
light cream (half&half)
plus 2 tablespoons |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2E+1 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 1 |
pie shell (9 inch)
|
|
|
| 1 | x |
whipped cream
|
*
|
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.
