I love Pecan pie; it wasn’t until I was a lot older than normal American children who had had pecan pie, before I had even heard of it let alone tasted it – probably because I never was an American child, hailing as I do from across the water.
But when I did first taste it (in Boston) I wondered why it wasn’t a staple desert in my mother’s cooking armoury. However I am digressing as this is about Pumpkin Pie and this looked so good I had to try baking it and I wasn’t disappointed and nor will you.
I always opted for pecan pie over pumpkin pie. I don’t really know why, maybe I never really had a GREAT pumpkin pie, it always seemed sort of one-note. Evan loves it though and I wanted to try something new with pumpkin pie that would really make me love it. I think I found it. One day it dawned on me that it would be cool to try making a pie with the texture of a lemon-chess pie but with pumpkin, and after googling a little bit, I found that of course it’s already been done. So here you have it, the pumpkin chess pie. Super pumpkiny in flavor but also sweet and better textured. And I won’t lie, I ate three slices of this yesterday. (I couldn’t get a good picture!)
Recipe after the jump.
Pumpkin Chess Pie (recipe adapted from Martha White)
- 1/2 recipe (bottom crust only) pie pastry crust
- 6 tbsp butter, softened
- 1 cup granulated sugar
- 1 heaping cup pumpkin puree
- 2 tbsp corn meal
- scant 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (or more to taste)
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup + 2 tbsp eggnog
- 2 eggs
1 heaping tbsp pecan pieces
1 tbsp butter
1 tbsp brown sugar
1. Cream the butter and sugar until light and fluffy.
2. Add in the pumpkin, spices, baking powder, salt, and eggnog. Beat well until incorporated. Add more spices to taste.
3. Beat in the eggs, then stir in the corn meal. Preheat oven to 350 degrees F.
4. Roll out your pie crust and crimp the edges. I admit I need to work on making pretty pie crusts, this one was just sad. Pour in the filling and put immediately in the oven.
5. Bake for 45-50 minutes, until crust is golden and filling is set. Allow to cool.
6. Melt 1 tbsp of butter. Stir in 1 tbsp brown sugar. Add pecan pieces and stir until all pieces are evenly coated. Spoon into the center of the pie.
If you’re not eating it that day you can put it in the fridge, it bakes well in advance if you’re making it for Turkey Day. It also pairs very well with whiskey.