Pumpkin Chess Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Chess Pie
Categories: Pies, Bakery
Yield: 6 servings

-----martha white's southern

SAMP-----
1 1/3 cups Sugar
6 tablespoons Butter or margarine -- softened (3/4 stick)
1 cup Canned pumpkin
1/4 cup Half-and-half plus 2 tbsp
2 Eggs
1 teaspoon Vanilla
4 teaspoons Martha White Self-Rising -- Corn Meal Mix
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1 Press 'N' Bake Cream Cheese -- Crust
Whipped cream

Preheat oven to 350. Cream sugar and butter together in mixing bowl with
electric mixer until light and fluffy. Add remaining ingredients except
crust and whipped cream; beat until well blended. Pour filling into pastry
shell. Bake for 45 to 50 minutes or until knife inserted one inch from
center comes out clean. Do not overbake. Pie will continue to set as it
cools. Cool on wire rack. This pie is good served chilled and topped with
whipped cream.

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