Pumpkin Chess Pie
Indulge in the cozy warmth of autumn with this irresistibly creamy Pumpkin Chess Pie, a unique twist on the classic Southern dessert. Featuring a blend of smooth pumpkin puree, rich evaporated milk, and a medley of warm spices like cinnamon, nutmeg, and ginger, this pie achieves the perfect balance of sweetness and spice. The addition of cornmeal and flour gives the filling its signature lush texture, nestled within a buttery, flaky pie crust. With just 15 minutes of prep time and an hour in the oven, this crowd-pleasing dessert is as easy to make as it is delicious. Serve it chilled or at room temperature, topped with a dollop of whipped cream or a light dusting of cinnamon for an unforgettable finish. Perfect for holiday gatherings or cozy evenings, this pumpkin chess pie will soon become a favorite on your fall dessert menu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 1 cup Pumpkin puree
- 1.5 cups Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Evaporated milk
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornmeal
- 1 tablespoon All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pie crust if necessary and gently press it into a 9-inch pie dish. Trim any excess dough and crimp the edges for a decorative finish. Set the crust aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, melted butter, and evaporated milk. Whisk until smooth and well-blended.
Add the eggs, vanilla extract, and pumpkin puree to the mixture. Continue whisking until all ingredients are fully incorporated.
In a separate small bowl, combine the cornmeal, flour, cinnamon, nutmeg, ginger, and salt. Stir to evenly distribute the dry ingredients.
Gradually add the dry ingredient mixture to the wet mixture, whisking until no lumps remain.
Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
Place the pie dish on a baking sheet to catch any overflow, then transfer it to the preheated oven.
Bake for 50-55 minutes or until the pie is set around the edges and slightly wobbly in the center. Check at the 40-minute mark to ensure the crust is not browning too quickly. If it is, cover the edges with aluminum foil to prevent burning.
Remove the pie from the oven and let it cool completely at room temperature. The filling will set as it cools.
Serve at room temperature or chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 449.6 g | 163% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 373.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 619 mg | 48% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
