Pumpkin Chess Pie with Cream Cheese Swirl

Chess pie was brought to the United States from England and today is commonly associated with the American South. 

Ingredients

9” Traditional Pie Crust: A traditional 9” pie crust is perfect for this recipe. If store bought and, in the United States, a great choice is the Wholly Wholesome Organic Traditional 9” Pie Shell Wholly Wholesome available at Whole Foods and other grocery stores. The pie filling can go straight into the crust and then into the oven. Optionally, and for a flakier crust we like to parbake the crust for a few minutes prior to putting in the filling. To partake the pie crust follow instructions below - you will need parchment paper and pie weights or dried beans for this part. Pumpkin Chess Pie Filling Ingredients: 1 stick of butter (slightly softened); 1 cup of sugar; 1 teaspoon of vanilla; 3 large eggs; 1 can of pumpkin (15 ounce); Cream Cheese Swirl Filling: 8 ounces of cream cheese (A block of Classic Philadelphia cream cheese works great); ¼ cup of sugar; ½ teaspoon of vanilla; 1 egg yolk. Whipped Cream: 1 cup of heavy whipping cream; 1 tablespoon sugar (powdered or confectioners sugar works great but, granulated sugar is fine as well)

Directions

Step 1

Preheat oven to 425 degrees.  

(Optional) Parbake the crust:

- Lay a sheet of parchment paper across the pie plate and pour pie weights or dried beans or rice into the center until they reach the top of the pie crust. Use your hands to press the weights down.

- Transfer the filled pie crust to a parchment paper-lined sheet pan and transfer to the oven for 15-20 minutes or until the edges are just beginning to turn a light brown color — definitely rely on the visual cues here.

- Remove the pan from the oven and carefully remove the pie weights or dried beans (which you can use again and again — let them cool completely; then transfer to a storage bag). Return the pan to the oven for another 2 to 3 minutes — it should take on only the slightest bit of more color all around. 

Step 2

For the Pumpkin Chess Filling:

- In a large bowl mix the softened butter sugar and vanilla.  Beat in the eggs one at a time.  Gradually add the can of pumpkin.  Mix together.
 
- Next, make the cream cheese swirl filling.  Simply combine all the ingredients until they are creamy and consistent.  
 
- Place 3 large scoops of the cream cheese filling into the Pumpkin Chess Pie filling bowl and gently fold the cream cheese into the filling.  Don’t over mix it or the cream cheese will become too diluted.  
 
- Spoon the finished mix into the pie shell and bake.
 
- Bake on a lower / middle rack at 425 degrees for 15 minutes.  Reduce heat to 350 degrees and bake until the filling is firm throughout and the top is browning.  This can take between 45 minutes to an hour (sometimes longer). 

Step 3

You’ll know the pie is done because the middle of the pie takes on the look and consistency of the rest of the pie.  This pie is hard to overcook and can take up to an hour more at 350 degrees after you change the temperature from 425. 
 
We love to make it the day before as it tastes great after sitting overnight.  But, it can be served warm on the day of baking and is awesome that way too. Enjoy!

Step 4

For the Whipped Cream:

For best results a cold bowl is great.

- Place metal or glass bowl into the freezer for 10-15 minutes prior to making.

- Place the sugar into the mixing bowl and add the whipping cream. 
- Whisk until the cream reaches stiff peaks.