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Pumpkin Chess Pie

Pumpkin Chess Pie
  • Prep 15 min
  • Total 3 hr 25 min
  • Ingredients 16
  • Servings 12
Serve this distinctive pumpkin pie made using Pillsbury™ pie crusts topped with praline sauce – a perfect baked dessert.
Updated November 7, 2013

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
506
Total Fat
28g
0%
Saturated Fat
14g
0%
Sodium
416mg
0%
Total Carbohydrate
64g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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