Pumpkin Chess Pie Recipes

PUMPKIN CHESS PIE

Pumpkin Chess Pie image

This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!

Provided by SkinnyMinnie

Categories Pie

Time 16m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 -10 inch) unbaked pie shells
1 (15 ounce) can pumpkin
2 cups sugar
1/2 cup butter, softened
3 eggs
1/2 cup half-and-half
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

Heat oven to 350 degrees.
Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
Add eggs one at a time, beating after each addition.
Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
Bake for 1 hour 10 min., or until center is almost set.
Cool completely before chilling or eating! Enjoy!

Nutrition Facts : Calories 630.8, Fat 30.2, SaturatedFat 14.5, Cholesterol 153.9, Sodium 599.9, Carbohydrate 86.4, Fiber 1.6, Sugar 68, Protein 6.5

PUMPKIN CHESS PIE

Pumpkin Chess Pie image

I found this on the web about chess pies: Chess Pies: These pies have been identified with Southern cookery. Egerton stated that the Chess pie did not show up in American cookbooks until the twentieth century. There are several stories as to how the name originated. One is it has to do with a pie safe or pie chest; it may have...

Provided by Susan Feliciano

Categories Pies

Time 50m

Number Of Ingredients 8

Ingredients

8 eggs
4 c sugar
2 c heavy cream
2/3 c melted butter
2 Tbsp all purpose flour
1 c mashed pumpkin
1 Tbsp vanilla
2 prepared pie crusts

Steps:

1. Preheat oven to 350°F. In large mixing bowl, combine eggs, sugar, cream, butter, flour, pumpkin, and vanilla. Mix until well blended and smooth; electric mixer is best. Pour into the prepared pie crusts.
2. Bake about 45-50 minutes, until filling is firm. Serve topped with whipped cream if desired.

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