Pumpkin Chess Pie
“Dessert is like a feel-good song and the best ones make you dance.”
Normally I am not one for desserts whether it be eating them or cooking them …. however, when I spotted this recipe in the Holiday Cottage 2013 issue of The Cottage Journal magazine I knew I had to give it a try and I’m certainly glad that I did. Although I do enjoy pumpkin pie during the holidays, at least to me it typically tastes like it just came out of a can of pumpkin filling and it seems too heavy and too solid. Well, this recipe provides you with a pumpkin pie that is light, almost fluffy, and it is very, very delicious.
- 6 tablespoons butter (unsalted, softened)
- 1 1/2 cup sugar (granulated)
- 4 teaspoons corn meal
- 15 ounces canned pumpkin ((not pumpkin pie filler))
- 1/2 cup table cream (Cacique Mexican Crema)
- 1/2 teaspoon salt (Diamond Crystal Kosher salt)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (ground)
- 1/4 teaspoon nutmeg (ground)
- 1/4 teaspoon ginger (ground)
- 1/4 teaspoon cloves (ground)
- 3 each eggs (fresh, large)
- 1 each pie crust (frozen, 9-in., deep dish)
Preheat oven to 350°F. Bake the pie crust per the package instructions.
In a large bowl, beat butter, sugar, and cornmeal at medium speed until combined. Add pumpkin, cream, vanilla, salt, cinnamon, nutmeg, ginger, and cloves, beating until combined. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared pie crust.
Bake for 60-70 minutes or until center is set and does not move when pan is lightly shaken. Let cool completely.
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 383kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 104mg35%
- Sodium 192mg8%
- Potassium 52mg2%
- Total Carbohydrate 54g18%
- Dietary Fiber 2g8%
- Sugars 40g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.