Pumpkin Chess Pie


Ingredients

CRUST
Press´N Bake Cream Cheese Crust
FILLING
1 1/3cups sugar
6tablespoons butter, softened
4teaspoons Martha White® Self-Rising White Corn Meal Mix
1/2teaspoon salt
1/2teaspoon ground cinnamon
1/4teaspoon ground ginger
1/4teaspoon ground nutmeg
1/4teaspoon cloves
1cup canned pumpkin
1/4cup half-and-half, plus 2 tbsp.
1teaspoon vanilla extract
2 large eggs
TOPPING
Whipped cream (optional)

 

Preparation Directions

1.PREPARE cream cheese crust as directed in recipe.
2.HEAT oven to 350°F. Combine sugar and butter in medium bowl; beat with electric mixer until light and fluffy. Add all remaining filling ingredients; beat until well blended. Pour filling into unbaked pie shell.
3.BAKE 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 1 hour or until completely cooled. Refrigerate until well chilled before serving. Serve topped with whipped cream, if desired.
Prep Time: 20 min
Cooking Time: 50 min
Serving size: 8 servings