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Pumpkin Chess Pie

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Pumpkin Chess Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 15 mins
  • Bake 45 mins to 50 mins

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Ingredients

  • Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
  • 6 tablespoons butter, softened
  • 1 1/3 cups sugar
  • 4 teaspoons cornmeal
  • 1 cup canned pumpkin
  • 1/3 cup half-and-half or light cream
  • 2 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Directions

  1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.
  2. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.
  4. Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.

Helens Single-Crust Pie Pastry

Ingredients

  • 1 3/4 cups cake flour or all-purpose flour
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • 3 tablespoons shortening
  • 5 tablespoons cold water
  • 2 tablespoons lightly beaten egg or 1 egg yolk
  • 1 teaspoon lemon juice or vinegar

Directions

  1. In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
  2. In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
  3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
  4. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
  5. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust

Nutrition Facts

(Pumpkin Chess Pie)

Servings Per Recipe 8, Thiamin (mg) 0, vit. C (mg) 2, vit. A (IU) 52, Fat, total (g) 25, carb. (g) 65, Folate (µg) 81, sat. fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 147, chol. (mg) 118, Niacin (mg) 3, sodium (mg) 516, Polyunsaturated fat (g) 2, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 8, cal. (kcal) 507, pro. (g) 6, fiber (g) 2, sugar (g) 35, calcium (mg) 40, iron (mg) 3

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