PUMPKIN CHESS RECIPES

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PUMPKIN CHESS PIE RECIPE - FOOD.COM



Pumpkin Chess Pie Recipe - Food.com image

This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!

Total Time 16 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 (9 -10 inch) unbaked pie shells
1 (15 ounce) can pumpkin
2 cups sugar
1/2 cup butter, softened
3 eggs
1/2 cup half-and-half
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Heat oven to 350 degrees.
  • Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
  • Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
  • Add eggs one at a time, beating after each addition.
  • Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
  • Bake for 1 hour 10 min., or until center is almost set.
  • Cool completely before chilling or eating! Enjoy!

Nutrition Facts : Calories 630.8, FatContent 30.2, SaturatedFatContent 14.5, CholesterolContent 153.9, SodiumContent 599.9, CarbohydrateContent 86.4, FiberContent 1.6, SugarContent 68, ProteinContent 6.5

PUMPKIN GOOEY CHESS SQUARES RECIPE - BAKING.FOOD.COM



Pumpkin Gooey Chess Squares Recipe - Baking.Food.com image

Make and share this Pumpkin Gooey Chess Squares recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 24 large bars

Number Of Ingredients 8

1 cup butter, divided
1 (18 1/4 ounce) package spice cake mix or 1 (18 1/4 ounce) package yellow cake mix
4 large eggs
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can solid pack pumpkin
2 teaspoons vanilla
1 (16 ounce) box powdered sugar
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
  • Melt ½ cup butter in a saucepan over low heat.
  • In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
  • Pat the dough evenly into prepared pan; set aside.
  • Melt the remaining stick of butter in a small saucepan over low heat.
  • In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
  • Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
  • Add in the powdered sugar and pumpkin pie spice; blend until smooth.
  • Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
  • Transfer to a wire rack and cool completely.
  • Cut into bars/squares; cover and store in refrigerator.

Nutrition Facts : Calories 286.9, FatContent 14.8, SaturatedFatContent 8, CholesterolContent 66, SodiumContent 236.2, CarbohydrateContent 36.5, FiberContent 0.5, SugarContent 28.9, ProteinContent 3

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PUMPKIN CHESS SQUARES | JUST A PINCH RECIPES
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PUMPKIN CHESS PIE RECIPE - FOOD.COM
This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!
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