Makes 8 servings
Checkmate…this Pumpkin Chess Pie will be a winning dessert at your next holiday celebration.
FOR THE CREAM CHEESE CRUST
1 (3 oz.) package cream cheese, softened
1/2 cup butter, softened
1 cup MARTHA WHITE All-Purpose Flour
FOR THE FILLING
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
FOR THE TOPPING
Whipped cream, if desired
1.To prepare the cream cheese crust, combine cream cheese and butter in medium bowl; beat until smooth. Add flour; blend well.
2.Cover with plastic wrap; refrigerate 30 minutes.
3.Press dough into bottom and up sides of 9-inch pie pan. Flute edge as desired; set aside.
4.Heat oven to 350 degrees.
5.For the filling, 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.
6.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.
Find this recipe and more holiday treats at marthawhite.com