Creamy Pumpkin Caramel Chess Pie Recipe

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What happens when you mash up a traditional pumpkin pie with a silky and buttery caramel? Creamy Pumpkin Caramel Chess Pie Recipe is the result, a decadent pie with a dense and rich filling.

this recipe

With incredible flavor from the delicious combination of pumpkin, warm spices, and sweet caramel, this is a perfect autumn dessert that will have everyone asking for seconds. A classic recipe is turned into something special, impressive enough for your holiday table.

Jump to:

• What is a Chess Pie and How Did It Get Its Name?
• Ingredients
• Step-by-Step Instructions
• Can the Pie Be Made Ahead of Time?
• FAQ's
• A Fun Spin on a Classic Pumpkin Pie
• Recipe

What is a Chess Pie and How Did It Get Its Name?

Popular in the southern United States, there are several theories about the origin of the chess pie and its name.

As early as the 17th century, British settlers brought the pie with them.  One thought is that the name is a mispronunciation of the term "cheese pies", once popular in Europe.  Another idea is that the pie got its name because it was stored in a pie chest. Some say the name is derived from the southern accent pronouncing "It's jes' pie", which in turn became chess pie.

But what is a chess pie? At its core, it is a pie with a custard-like filling. Typically made with a handful of pantry ingredients such as eggs, sugar, and butter, there are a few other items added that make this pie different from its custard cousin.

Buttermilk adds acid to the chess pie filling. The acid helps to lower the temperature at which eggs coagulate, contributing to the smooth texture of a chess pie.  The buttermilk adds a tangy flavor to the filling.

Adding cornmeal to the filling gives it a little texture and acts as a thickener. This makes a chess pie sturdier than a custard pie. You will have a cleaner slice when serving the pie.

If you are interested in trying another chess pie recipe, try Butterscotch Chess Pie - https://tenpoundcakecompany.com/butterscotch-chess-pie-recipe/

Ingredients

Pie Crust

You will need a pie crust, made with homemade butter pie dough or a frozen store-bought crust. If you would like to make the crust from scratch, here is a recipe for Buttery Flaky Pie Dough-

https://tenpoundcakecompany.com/buttery-flaky-pie-dough/

Whether you are using a store-bought pie crust or a homemade one, it needs to be blind- baked.  

• Roll out the pie dough on a lightly floured surface. Line a 10-inch pie dish with the pie dough. Lay the dough across the top of the pie plate and gently fit it into place. If you are interested in crimping the crust edge, refer to the pie dough recipe for instructions. Prick the bottom of the crust with a fork to dock the dough.
• Chill the pie crust for at least 30 minutes.

• Line the interior of the pie plate with aluminum foil. Press the foil gently into the crimped edges of the dough. This is to help maintain the shape and pretty edge of the pie. Add the pie weights up to the top of the pie plate.

• Bake the crust for 15 minutes. The edges of the crust should be lightly golden.
• Remove the crust from the oven. Remove the pie weights from the pan by using the aluminum foil as a sling.
• Place the pie plate back in the oven to dry the bottom surface of the crust.
• After 5 minutes, remove the pie plate from the oven. The crust bottom should look dry.

• Reduce the oven temperature to 350 degrees.

Pumpkin Caramel

• granulated sugar, heavy cream, and pumpkin puree

Dry Ingredients

• granulated sugar, cornmeal, and all-purpose flour

Wet Ingredients

• unsalted butter, buttermilk, orange juice, vanilla extract, and large eggs

Step-by-Step Instructions

Start with the pumpkin caramel so it can cool while you prepare the other filling ingredients. The extra effort in making the caramel is worth the time. It adds a wonderful depth of flavor to the pumpkin filling.

Pumpkin Caramel

• Add 1 ½ cups of granulated sugar and ¼ cup of water to a small saucepan. Over medium heat, let the sugar dissolve.
• Once the sugar has dissolved, increase the heat to medium-high. Continue boiling until the sugar starts to turn brown.

• Once the sugar syrup is a deep amber color, add the heavy cream. Be careful, the cream will bubble up as soon as it hits the hot caramel. Stir the syrup, which seizes when combined with the cream. As it cooks, the caramel will become thick and smooth.

• After stirring for 3 minutes, add the pumpkin puree. Continue to stir until the caramel is thoroughly combined. Set aside to cool while you prepare the rest of the recipe.

Dry Ingredients

• Combine the dry ingredients in a small bowl - 1 cup of granulated sugar, cornmeal, and all-purpose flour.

Wet Ingredients

• Melt the unsalted butter in a medium bowl. Let the butter cool before adding the other ingredients.
• Whisk the melted butter with buttermilk, orange juice, and vanilla extract.
• Add the eggs one at a time, whisking to thoroughly combine.

• Add 1 cup of the pumpkin caramel, stirring to combine.
• Add the dry ingredients to the wet, whisking until the pie filling is smooth and lump free.
• Pour the filling into the prepared pie shell. Place on a sheet pan.

Baking the Pie

• Place the pie in the oven and bake for 1 hour.
• Test the pie after 55 minutes of baking. Insert a toothpick in the center of the pie. It should be clean, without crumbs or filling. If the toothpick has any pie filling on it, return the pie to the oven for another 5 minutes.

• Let the pie cool to room temperature. Refrigerate it for at least 4 hours to allow the filling to solidify.
• Take the pie out of the refrigerator 30 minutes before serving.

FAQ's

A Fun Spin on a Classic Pumpkin Pie

The highlight of your fall baking will be this Creamy Pumpkin Caramel Chess Pie Recipe. It is a fun spin on classic pumpkin pie flavors that'll win over even the toughest Thanksgiving pie purists.

With the signature chess pie richness and texture, you will have the ultimate fall dessert. If you haven't tried a pumpkin chess pie recipe, consider this a nudge to dive into the recipe below to create a delicious dessert.

Recipe