Can I share with you how excited I got to see this recipe in Fall Baking? oh my gosh, my favorite pie, chess, combined with pumpkin! I simply cannot believe this. A new way to have chess pie with beloved pumpkin, sent me over the top. No more boring plain ole pumpkin pie. This will be the best Thanksgiving meal EVER…oh and yes, I’m excited about our kids coming also….BUT back to the pie! Oh, ok, and the grandkids, but seriously, pumpkin-chess pie, who would have thought!!!
2 pie crusts (and if Paula Deen is not your absolute fav person in the whole wide world, you can use bought, but if you do use bought, please make sure it is a good one) If you want to make your own, you are well on your way to becoming the next great American baker!
1 cup sugar
1/4 cup butter
2 tables all purpose flour
4 large eggs, divided
1/2 cup whole buttermilk
1 3/4 teas vanilla (what the heck, go wild and use 2 teas, it is the holidays after all)
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk (such as Eagle Brand)
1/2 teas ground cloves
1/2 teas ground nutmeg
1/2 teas ground ginger
1/2 teas cinnamon
*(or you could use 1 1/2 teas pumpkin pie seasoning in place of the cloves, nutmeg, ginger and cinnamon)
Preheat oven to 325. Line 2 pie plates with the pie crusts and set aside.
In a medium bowl, beat sugar, butter and flour together until fluffy. Add 2 eggs, buttermilk and 3/4 teas vanilla (I will use 1 teas instead of 3/4). Beat well to combine. Pour into prepared pie crusts, dividing between the two, evenly.
Bake for 30 minutes.
IN a medium bowl, combine pumpkin, condensed milk, remaining 2 eggs, remaining 1 teas vanilla, and seasonings.. Stir until well blended. Pour over cooked buttermilk layer.
Bake for 35 minutes or until set. Let cool and serve with whipped cream.