PUMPKIN CHESS PIE
I found this on the web about chess pies: Chess Pies: These pies have been identified with Southern cookery. Egerton stated that the Chess pie did not show up in American cookbooks until the twentieth century. There are several stories as to how the name originated. One is it has to do with a pie safe or pie chest; it may have...
Provided by Susan Feliciano
Categories Pies
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F. In large mixing bowl, combine eggs, sugar, cream, butter, flour, pumpkin, and vanilla. Mix until well blended and smooth; electric mixer is best. Pour into the prepared pie crusts.
- 2. Bake about 45-50 minutes, until filling is firm. Serve topped with whipped cream if desired.
PUMPKIN-CREAM CHEESE PIE
One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 28 g, TransFat 2 g
PUMPKIN CHESS PIE
This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!
Provided by SkinnyMinnie
Categories Pie
Time 16m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
- Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
- Add eggs one at a time, beating after each addition.
- Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
- Bake for 1 hour 10 min., or until center is almost set.
- Cool completely before chilling or eating! Enjoy!
Nutrition Facts : Calories 630.8, Fat 30.2, SaturatedFat 14.5, Cholesterol 153.9, Sodium 599.9, Carbohydrate 86.4, Fiber 1.6, Sugar 68, Protein 6.5
NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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PUMPKIN CHESS PIE RECIPE - PILLSBURY.COM
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5/5 (1)Category DessertServings 12Total Time 3 hrs 25 mins
- Soften pie crust as directed on box. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In blender, place all filling ingredients. Cover; blend on high speed until smooth. Pour into crust-lined plate. Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Cool on cooling rack.
- In small saucepan, stir together brown sugar, 1/2 cup half-and-half and 1/2 cup butter. Heat to boiling over medium heat. Cook and stir 1 minute. Remove from heat; stir in pecans and 1/2 teaspoon vanilla. Cool completely; serve sauce over slices of pie.
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- 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. (Reserve pastry scraps for topper, if desired.) 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.
- 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.
- 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.
- 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. Top with Crispy Pastry Strips, if desired. Makes 8 servings.
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