Nashville, TN – If you are looking for a pumpkin pie recipe for the holidays, here is one that is sure to please your guests.
“Adding pumpkin to traditional chess pie filling, creates a rich creamy taste sensation enhanced by an easy-to-make buttery cream cheese crust,” observes Linda Carman, Martha White® baking expert.
Pumpkin Chess Pie Crust
Filling
1 1/3 cups sugar
6 tablespoons butter or margarine, softened
4 teaspoons Martha White® Self-Rising Corn Meal Mix
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup canned pumpkin (not pumpkin pie filling)
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon vanilla
2 eggs
Whipped cream, optional
Prepare crust as directed below.
Heat oven to 350° F. In medium bowl, combine sugar and butter; beat with corn meal mix until light and fluffy. Add all remaining filling ingredients; beat until well blended. Pour filling into unbaked pie shell.
Bake at 350° F. for 45 to 50 minutes or until knife inserted 1-inch from center comes out clean. Pie will continue to set as it cools. Cool on wire rack for 1 hour or until completely cooled. Refrigerate until well chilled before serving. Serve topped with whipped cream, if desired. Store in refrigerator.
8 servings
Press ‘n Bake Cream Cheese Crust
1 (3 oz.) pkg. cream cheese, softened
1/2 cup butter or margarine, softened
1 cup Martha White® All-Purpose Flour
In medium bowl, combine cream cheese and butter; beat until smooth. Add flour; blend well. Cover with plastic wrap; refrigerate 30 minutes.
Press dough into bottom and up sides of 9-inch pie pan. Flute edge as desired. Fill and bake as directed above.
