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Pumpkin Chess Pie


2 cups sugar

2 tablespoons flour

½ teaspoon kosher salt

1 tablespoon cornmeal

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground clove

4 eggs

1½ cups pumpkin puree

½ cup buttermilk

½ teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

6 tablespoons melted unsalted butter

1 prepared graham cracker pie crust


1. Preheat oven to 350 degrees. In a large bowl, combine sugar, flour, salt, cornmeal, cardamom, cinnamon, ginger, and clove. 

2. In a separate bowl, whisk eggs until incorporated, then fold in pumpkin puree. Add sugar mixture to pumpkin mixture. Stir in buttermilk, lemon zest and juice, and vanilla. Add melted butter and whisk to incorporate. 

3. Pour batter into prepared crust and bake until pie is slightly jiggly at the center, about 50 to 60 minutes. Let rest at room temperature for 2 hours before slicing. 

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