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Pumpkin Chess Pie

Pumpkin Chess Pie Recipe

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!
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Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Dessert, Low Protein, Pie, Thanksgiving
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 1 pie
Calories: 630.8kcal

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

Instructions

  • 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!

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Nutrition

Serving: 177g | Calories: 630.8kcal | Carbohydrates: 86.4g | Protein: 6.5g | Fat: 30.2g | Saturated Fat: 14.5g | Cholesterol: 153.9mg | Sodium: 599.9mg | Fiber: 1.6g | Sugar: 68g