Pumpkin Chess Pie Recipe
Who doesn’t love a good pie during the fall season? This pumpkin chess pie recipe is a twist on the classic southern dessert, with the addition of creamy pumpkin puree to give it a rich and smooth texture. It’s the perfect treat for Thanksgiving, or any fall gathering.
Ingredients
- 1 9-inch pie crust, unbaked
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 3 large eggs, beaten
- 1 cup canned pumpkin puree
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Place the pie crust in a 9-inch pie dish and set aside.
- In a large bowl, mix together the granulated sugar, brown sugar, flour, and salt.
- Stir in the melted butter, beaten eggs, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the filling into the pie crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is set and the crust is golden brown.
- Let the pie cool completely before serving. Enjoy!
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Yield: 1 9-inch pie (8 servings)
This pumpkin chess pie is a delightful blend of creamy pumpkin and warm spices, making it the perfect dessert for any fall celebration.
Nutritional Information: (per serving) Calories: 320 | Fat: 15g | Carbohydrates: 42g | Protein: 4g