Pumpkin Chess Pie

This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!

• Ready In: 16 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1 (9 -10 inch)  unbaked pie shells
• 1 (15 ounce) can pumpkin
• 2  cups sugar
• 1⁄2 cup butter, softened
• 3  eggs
• 1⁄2 cup half-and-half
• 1 1⁄2 teaspoons vanilla extract
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves

Directions

1. Heat oven to 350 degrees.
2. Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
3. Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
4. Add eggs one at a time, beating after each addition.
5. Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
6. Bake for 1 hour 10 min., or until center is almost set.
7. Cool completely before chilling or eating! Enjoy!