Pumpkinchesspie Recipes
CHESS PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 8 to 10 servings (one 9-inch pie)
Number Of Ingredients 13
Steps:
- For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
- Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
- For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
- Slice the pie and serve with a dollop of whipped cream.
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
PUMPKIN CHESS PIE
This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!
Provided by SkinnyMinnie
Categories Pie
Time 16m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
- Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
- Add eggs one at a time, beating after each addition.
- Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
- Bake for 1 hour 10 min., or until center is almost set.
- Cool completely before chilling or eating! Enjoy!
Nutrition Facts : Calories 630.8, Fat 30.2, SaturatedFat 14.5, Cholesterol 153.9, Sodium 599.9, Carbohydrate 86.4, Fiber 1.6, Sugar 68, Protein 6.5
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