Pumpkin Chess Pie - Martha White®
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Pumpkin Chess Pie

Prep Time

20 min

Cook Time

50 min


8 Servings

Total Time

70 min

Pumpkin Chess Pie



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



Prepare cream cheese crust as directed in recipe.


Prepare cream cheese crust

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.

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.