Pumpkin Chess Pie

Serve this distinctive pumpkin pie made using Pillsbury® pie crusts topped with praline sauce – a perfect baked dessert.

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Servings 12

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ingredients 16
Prep Time 15 min
Total Time 3 hr 25 min

Ingredients

1: Pillsbury® refrigerated pie crust

Filling

1: can (15 oz) pumpkin (not pumpkin pie mix)

: 1/2 cup half-and-half

3: eggs

1: 1/2 teaspoons vanilla

2: cups granulated sugar

: 1/2 cup plus 1 tablespoon butter, melted

: 3/4 teaspoon salt

: 1/2 teaspoon ground cinnamon

: 1/4 teaspoon ground ginger

: 1/4 teaspoon ground cloves

Praline Sauce

1: cup packed brown sugar

: 1/2 cup half-and-half

: 1/2 cup butter, cut into pieces

: 1/2 cup chopped pecans, toasted

: 1/2 teaspoon vanilla

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Directions

1 Soften pie crust as directed on box. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In blender, place all filling ingredients. Cover; blend on high speed until smooth. Pour into crust-lined plate. Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Cool on cooling rack.
2 In small saucepan, stir together brown sugar, 1/2 cup half-and-half and 1/2 cup butter. Heat to boiling over medium heat. Cook and stir 1 minute. Remove from heat; stir in pecans and 1/2 teaspoon vanilla. Cool completely; serve sauce over slices of pie.