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Grandma’s Easy Pumpkin Chess Pie Recipe

A rich Southern classic that combines velvety pumpkin pie filling with the sugary, crackly top crust of a traditional chess pie. Simple, cozy, and perfect for Thanksgiving or any busy weeknight holiday gathering.
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Prep Time: 15 minutes
Cook Time: 50 minutes
2 hours refrigerate: 2 hours
Total Time: 3 hours 5 minutes
Servings: 8 servings
Calories: 282kcal
Author: Anjali

INGREDIENTS

  • 1 cup pumpkin puree
  • 1½ cup granulated sugar
  • ½ cup unsalted butter melted and cooled slightly
  • 3 large eggs room temperature
  • 1 tablespoon yellow cornmeal
  • ½ cup buttermilk
  • 1½ teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • whipped cream and ground cinnamon for serving

INSTRUCTIONS

  • Prep the Oven and Crust: Pre heat your oven to 350 degrees Fahrenheit. Unroll your pie dough into a 9 inch pie dish, crimp the edges decoratively, and set the pie dish on a sturdy rimmed baking sheet.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated white sugar, yellow cornmeal, pumpkin pie spice, and salt until evenly blended.
  • Mix Wet Ingredients: Add the pure pumpkin puree, whisked eggs, melted butter, buttermilk (or evaporated milk), and vanilla extract into the sugar mixture. Whisk gently until the batter is smooth and well combined.
  • Fill and Bake: Pour the pumpkin chess filling into your unbaked pie shell. Slide the baking sheet into the center rack of the oven and bake for 45 to 50 minutes. The pie is done when the edges are set, the top is a delicate light golden brown, and the center has a slight wiggle when gently nudged.
  • Cool and Serve: Remove from the oven and place on a wire cooling rack. Allow the pie to cool completely at room temperature for at least 2 hours so the custard filling sets up properly before slicing. Serve with a generous dollop of fresh whipped cream and dust a small pinch of ground cinnamon on the whipped cream dollops and ENJOY!!!!!!!!

Notes

  • The Cornmeal Magic: Do not skip the yellow cornmeal. It is the signature ingredient of a Southern chess pie that floats to the surface while baking to create that thin, crispy, sugary top crust.
  • Make Ahead Tip: You can bake this pie up to 2 days ahead of Thanksgiving. Once fully cooled, cover it loosely with foil and store in the refrigerator. Pull it out 30 minutes before serving to take off the chill.
  • Freezing Instructions: Wrap the completely cooled pie tightly in two layers of plastic wrap and one layer of aluminum foil. Freeze flat for up to 2 months. Thaw in the refrigerator for 24 hours before serving.

Nutrition

Nutrition Facts
Grandma’s Easy Pumpkin Chess Pie Recipe
Amount Per Serving
Calories 282 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 71mg24%
Sodium 204mg9%
Potassium 225mg6%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 41g46%
Protein 8g16%
Vitamin A 4893IU98%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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