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Pie: Pumpkin Chess Pie




Source of Recipe


Martha White






List of Ingredients



• Filling:
  
• 1 1/3 cups sugar
  
• 6 tablespoons butter or margarine, softened
  
• 4 teaspoons Martha White Self-Rising Corn Meal Mix
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon cinnamon
  
• 1/4 teaspoon ginger
  
• 1/4 teaspoon nutmeg
  
• 1/4 teaspoon cloves
  
• 1 cup canned pumpkin
  
• 1/4 cup plus 2 tablespoons half and half
  
• 1 teaspoon vanilla
  
• 2 eggs
  






Instructions



1. Crust: Press 'N Bake Cream Cheese Crust.
   
2. Topping: whipped cream, if desired.
   
3. Prepare cream cheese crust as directed in recipe. Heat oven to 350 degrees. In medium bowl, combine sugar and butter; beat with electric mixer until light and fluffy. Add all remaining filling ingredients; beat until well blended. Pour filling into unbaked pie shell. Bake for 45 to 50 minutes or until knife inserted one inch from center comes out clean. Do not overbake. Pie will continue to set as it cools. Cool on wire rack.
   
4. Yield: 8 servings