Pumpkin Chess Pie

By: Hannah Lee Leidy
Pumpkin Chess Pie Recipe
Photo by Mark Boughton

This fusion of two of Thanksgiving’s championed pies—a southern chess pie and a classic pumpkin pie—comes from Vivek Surti’s Thanksgiving menu at Tailor in Nashville. Surti’s pumpkin chess pie is light, buttery, and thin, creating the perfect Southern addition to the holiday table. While you could make your own crust, this recipe calls for a pre-made graham cracker crust.

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Serves 6 to 8

  • 2 cups sugar
  • 2 tablespoons flour
  • ½ teaspoon 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 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 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. Bake until pie is slightly jiggly at the center, about 50 to 60 minutes. Let rest at room temperature for 2 hours before slicing.

  • Recipe By
    Vivek Surti of Tailor in Nashville, Tennessee
  • Contributing City
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