Pumpkin Pie is my absolute favorite pie, so every year, I try and come up with a little twist on the original one. Yesterday, I made a Streusel Topped Pumpkin Pie on Today…which was just my Streusel Topped Sweet Potato Pie subbed with with one (14 oz) can of pumpkin instead of mashed sweet potatoes. You can see that recipe HERE.
Over the years, I’ve made these yummy pumpkin pie versions:
Chocolate Chip Pumpkin Pie with an Oreo Crust
Mini Pumpkin Pies with a Sugar Cookie Crust
Pumpkin Marshmallow Frozen Pie
Pumpkin Butterscotch No Bake Pie
And this year, I made a Pumpkin Chess Pie. I love a Chess Pie, so when you add a little pumpkin and some spice, you get the perfect pie for your Thanksgiving. Enjoy!
This recipe makes one pie.
1 unbaked pie shell (either store bought or homemade)
1 stick of butter, melted
3 eggs, beaten
1/2 cup of sugar
3 tablespoons all purpose flour
1 cup of buttermilk
1 (15 oz) can of pumpkin
1 tablespoon pumpkin pie spice
whipped topping to garnish, optional
a little cinnamon to garnish, optional
Preheat your oven to 425 degrees.
Place your unbaked pie dough in your pie plate. Set aside.
In a mixing bowl, add your melted butter. Next, whisk in your three beaten eggs. Set aside.
In a small bowl, whisk together your sugar and flour. Next, whisk this into your egg mixture. Whisk in your buttermilk followed by your pumpkin and then your pumpkin pie spice.
Pour this filling into your unbaked pie shell and place in the oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees and continue baking another 30 minutes.
Remove the pie from the oven and allow to rest on the counter for at least 30 minutes before covering it and placing it in the fridge to chill for at least two hours.
When you’re ready, slice into wedges and garnish with a little whipped cream and a dash of cinnamon.
The perfect pumpkin pie for your Thanksgiving!