Pumpkin Chess Pie

Your new favorite chess pie is full of pumpkin spice.

Pumpkin Chess Pie topped with whipped cream
Photo: Photo: James Ransom; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
Active Time:
20 mins
Cool Time:
2 hrs 30 mins
Total Time:
4 hrs

Every year, you make a pumpkin pie for Thanksgiving, and at this point, you could probably make one in your sleep. This year, try a fun spin on the fall favorite with our Pumpkin Chess Pie.

Made from a handful of pantry ingredients, like evaporated milk, canned pumpkin, and pumpkin pie spice, this pie is just as easy to make as the classic and just different enough to keep things interesting without upsetting the Thanksgiving pie purists.

While some chess pies use cornmeal as a thickener, we use flour in ours, and also replace the traditional tablespoon or so of vinegar with fresh lemon juice.

Just like regular pumpkin pie, you'll want to blind bake the crust before adding the filling to ensure it stays crisp. If you don't have pie weights you can use dried beans, uncooked rice, or even sugar to weigh down the crust.


  • 1 All-Butter Pie Dough

  • 2 cups granulated sugar

  • 2 tablespoons all-purpose flour, plus more for work surface

  • 1 teaspoon pumpkin pie spice, plus more for sprinkling

  • ¼ teaspoon kosher salt

  • 3 large eggs, lightly beaten

  • cup evaporated milk

  • ¼ cup unsalted butter, melted

  • ½ teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)

  • 1 teaspoon vanilla extract

  • 1 cup canned pumpkin (from 1 [15-oz.] can) (such as Libby's)

  • Whipped cream


  1. Preheat oven to 350°F. Roll out All-Butter Pie Dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate. Fold excess dough under edges, and crimp as desired. Freeze until ready to use.

  2. Whisk together sugar, flour, pumpkin pie spice, and salt in a large bowl until combined. Add eggs, milk, butter, lemon zest, lemon juice, and vanilla, whisking until smooth and combined. Stir in pumpkin.

  3. Pour egg mixture into prepared piecrust.

  4. Bake in preheated oven until center is set and barely jiggles, 50 to 55 minutes. Let cool completely on a wire rack, about 2 hours. Serve with whipped cream, and sprinkle with additional pumpkin pie spice.

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