Pumpkin Chess Pie

recipe
For ease, we offer this simple but delicious alternative to Bûche de Noël, the most time-consuming recipe of the menu. If you'd rather spend your time wrapping those last-minute gifts, though, buy a commercial pumpkin pie.

Yield:

1 (9") pie

Recipe from

Oxmoor House

Ingredients

1/2 (15-ounce) package refrigerated piecrusts
1 (15-ounce) can pumpkin
1/2 cup half-and-half
3 eggs
1 1/2 teaspoons vanilla extract
2 cups sugar
1/2 cup plus 1 tablespoon butter or margarine
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Preparation

Place piecrust in a 9" pieplate; fold edges under, and crimp. Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.

Pour pumpkin mixture into prepared piecrust. Bake at 350° for 1 hour and 10 minutes or until knife inserted in center comes out clean. Cool completely on a wire rack. Serve with Praline Sauce.

Christmas with Southern Living 1999,

Oxmoor House

January 1999
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