Pumpkin Chess Pie
Servings 8 slices
Ingredients
For the Pie
- 1 single 9-inch pie crust scratch or refrigerated
- 1 cup pumpkin puree pure pumpkin, not pie filling
- 1 ½ cups granulated sugar
- 6 tablespoon unsalted butter melted and slightly cooled
- 3 large eggs
- ⅓ cup half-and-half
- 1 tablespoon cornmeal
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
Instructions
Blind Bake the Crust
- Line the pie crust with parchment and fill with pie weights or dried beans. Bake at 375°F for about 12 minutes, then remove the weights.
Mix the Filling
- Whisk the melted butter and sugar together in a large bowl.
- Add the eggs, pumpkin puree, half-and-half, cornmeal, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth.
Bake and Cool
- Pour the filling into the crust and bake at 350°F for 50 to 60 minutes, until the edges are set and the center has a slight jiggle with a crackly golden top.
- Cool the pie completely on a rack before slicing so the center sets. Top with whipped cream before serving if desired.
Notes
- Pure pumpkin: Use plain pumpkin puree, not pre-spiced pumpkin pie filling.
- Cornmeal: A spoonful gives the authentic chess-pie texture and crackly top; skipping it makes a softer, less traditional set.
- Doneness: Pull it while the center still jiggles slightly; it firms as it cools.
- Storage: Keeps 3 to 4 days refrigerated or up to 2 months frozen.