Pumpkin Chess Pie

PumpkinChess386JOHPumpkin Chess Pie
Makes 6 to 8 servings

6 tablespoons butter, softened
1½ cups sugar
4 teaspoons cornmeal
1 cup canned pumpkin
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
1 (9-inch) prebaked pie crust

1. Preheat oven to 350˚.
2. In a large bowl, beat butter, sugar, and cornmeal at medium speed until combined. Add pumpkin, cream, vanilla, salt, cinnamon, nutmeg, ginger, and cloves, beating until combined. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared pie crust.
3. Bake for 55 minutes or until center is set and does not move when pan is lightly shaken. Let cool completely.
 
 
 
For a slight variation on Thanksgiving’s traditional dessert, try this luscious Pumpkin Chess Pie.

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