| This recipe is liked by 0 person(s). |
Pumpkin Chess Pie
Nb persons: 0
Yield: one 9 inch pie and 2 cups sauce
Preparation time:
Total time:
Source: Spirit of Christmas 20th Anniversary 2006
| 1/2 (15 oz.) pkg. | `refrigerated piecrusts |
| 1 (15 oz.) can | pumpkin |
| 1/2 c. | half and half |
| 3 | eggs |
| 1 1/2 tsp. | vanilla extract |
| 2 c. | sugar |
| 1/4 c. | butter , melted |
| 3/4 tsp. | salt |
| 1/2 tsp. | ground cinnamon |
| 1/4 tsp. | ground ginger |
| 1/4 tsp. | ground cloves |
| Praline Sauce: | |
| 1 c. | packed brown sugar |
| 1/2 c. | half and half |
| 1/2 c. | butter |
| 1/2 c. | chopped pecans, toasted |
| 1/2 tsp. | vanilla extract |
Place piecrust in a 9" pie plate; fold edges under and crimp. Beat pumpkin and next 9 ingredients at medium speed with an electric mixer until smooth. Pour pumpkin mixture into prepared piecrust. Bake at 350 degrees for 1 hour and 15 minutes or until knife inserted in center comes out clean. Cool completely on a wire rack. Serve with Praline Sauce.
For Praline Sauce: Combine first 3 ingredients in a small saucepan over medium heat. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; sitr in pecans and vanilla. Cool slightly; serve warm sauce over slices of Pumpkin Chess Pie.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe