This recipe for Pumpkin Chess Pie is a twist on a classic favorite, and it’s sure to be the star of the dessert table at Thanksgiving!
I’ve seen a lot of shade being thrown around on social media lately about when an appropriate time is to begin posting about pumpkin spice, decorating for fall and anything pertaining to autumn in general. Boy, people will certainly come out of the woodwork to give their two cents about things that are really not that important in the grand scheme of things. The “pumpkin police” do not get to rain on my pumpkin parade. If you can’t be happy eating a slice of this pumpkin chess pie, I just don’t know how to help you!
Even though we’re still a good 2 weeks away from the official first day of fall, I decided I needed to begin sprucing up my recipe archives to reflect a few fall-themed options before the season officially started. I’ve been sharing quite a few pies recently in preparation for Thanksgiving (my buttermilk pie and chocolate fudge pie are a huge hit with a lot of y’all already,) so I figured I’d make a pie that would be perfect for fall that’s a fun twist on a classic staple dessert: Pumpkin Chess Pie!
Chess pie is a true southern signature pie, and albeit very bare bones in ingredients, it’s chock full of sweetness and flavor. When married with the flavors of everybody’s favorite pumpkin pie, it gives it a more custard-like texture with those warm cinnamon tones. Adding a smidge of whipped cream on top or a scoop of vanilla ice cream on the side makes this dessert simply irresistible!
Pumpkin Chess Pie
- 2 frozen pie crusts (9-in)
- 1 can pumpkin puree (15 oz)
- 2 cups sugar
- 1 stick salted butter softened
- 3 eggs large
- 1/2 cup half-and-half
- 1 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Preheat oven to 350 F
- Beat pumpkin, sugar and butter in a large bowl with electric mixer until smooth.
- Add in eggs, half-and-half, vanilla and pumpkin pie spice and beat until blended.
- Pour filling into pie crusts and bake for 50-55 minutes, or until almost set
- Remove from oven and set on wire cooling rack. Allow to cool completely before chilling.
- Allow pie to chill for a few hours before serving
- Top with whipped cream, vanilla ice cream or your favorite toppings
Tried this recipe?
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What types of flavors or recipes make you think of the fall season? Are you a pumpkin spice enthusiast, or perhaps more of an occasional pumpkin spice partaker? I’d love for you to leave a comment below and share the love!
Looking for even more pie ins-PIE-ration? (See what I did there?) Check out these other scrumptious pie recipes right here on Southern Made Simple!
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