Pumpkin Chess Pie
A classic southern pie with an autumn twist! This Pumpkin Chess Pie crosses Chess Pie with Pumpkin Pie to produce a seriously sweet, ultra-rich, extra-luscious pumpkin and spice-kissed fall dessert! If you don't want to stray too far from tradition, but you want to elevate classic pumpkin pie, Pumpkin Chess Pie is the recipe you need for the holidays!
Servings 8
Ingredients
- 1 9 inch prepared refrigerated pie crust or your favorite pie crust recipe, prepared
- 15 oz. can pumpkin puree not pumpkin pie filling
- 1/2 cup heavy cream
- 3 large eggs
- 2 tsp. vanilla extract
- 2 cups granulated sugar
- 1/2 cup butter melted
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 1/4 tsp. ground cloves
- whipped topping optional garnish
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together pumpkin, heavy cream, eggs, vanilla, sugar, butter, salt, cinnamon, pumpkin pie spice, ginger, and cloves.
- Pour into prepared pie crust.
- Bake at 350 degrees for about 1 hour, rotating halfway, until edges are golden and the center appears set. A toothpick inserted near the center should come out clean.
- Remove to a wire rack to cool completely. If desired, store in refrigerator -- I do like this pie chilled.
- Cut and serve with whipped topping.