---------- 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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