Martha White

Pumpkin Chess Pie

Prep 20 min.
Cook 50 min.
Yield 8 servings




  • 1 1/3 cups sugar
  • 6 tablespoons butter, softened
  • 4 teaspoons Martha White® Self-Rising Enriched White Corn Meal Mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1 cup canned pumpkin
  • 1/4 cup half-and-half, plus 2 tbsp.
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • Whipped cream

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.

Nutritional Information Per Serving

Serving Size (1/8), Calories 470 (Calories from Fat 260), Total Fat 30g (Saturated Fat 5g, Trans Fat g), Cholesterol 130mg, Sodium 290mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 34g), Protein 5g; Percent Daily Value*: Vitamin A 140%, Vitamin C 2%, Vitamin D %, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.