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By Christie Vanover | Published November 20, 2013 | Last Updated December 28, 2022

I love chess bars. I was introduced to them when I lived in Mississippi. Lately, I’ve been adding the sweet, gooey chess bar topping to lots of different desserts. It’s kind of like adding ketchup to French fries or gravy to mashed potatoes. It’s that extra little touch that makes desserts that much more special.

Since it’s pumpkin pie season, I did it again. I added the chess bar topping to my traditional pumpkin eggnog pie recipe. Ooo-eeee! Now that’s a dessert to be thankful for.

Pumpkin Chess Pie

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Ingredients

2 unbaked piecrusts
1 15- oz. can pumpkin
½ cup brown sugar
¼ cup white sugar
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
2 eggs
1 cup eggnog
4 cups powdered sugar
8 ozs. cream cheese
3 eggs

Instructions

Line two pie tins with unbaked piecrust. In a large bowl, combine the pumpkin, brown sugar, white sugar, cinnamon, ginger, cloves, nutmeg, 2 eggs and eggnog until smooth.
Divide the pumpkin filling into each piecrust.
In a medium bowl, mix together the powdered sugar and cream cheese, until smooth. Stir in the remaining 3 eggs. Pour the cream cheese mixture on the top of the pie filling in each pie.
Bake uncovered in a 350-degree oven for 1 hour.