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  • Pumpkin Cheesecake Pie With Cornmeal Crust

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    Pumpkin Cheesecake Pie With Cornmeal Crust
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. Ice water, (or possibly more)
    • 1 lrg Egg yolk
    • 1 1/3 c. All purpose flour
    • 1/4 c. Yellow cornmeal
    • 1 Tbsp. Sugar
    • 1/2 tsp Salt
    • 1/2 c. Chilled unsalted butter, cut into 1/2-inch pcs (1 stick)
    • 6 ounce Cream cheese, room temperature
    • 1/2 c. Sugar
    • 1/2 c. Golden sugar, (packed)
    • 2 lrg Large eggs
    • 1 lrg Egg yolk
    • 1 c. Canned pure pumpkin
    • 3/4 c. Half and half
    • 1 tsp Grnd cinnamon
    • 1 tsp Grnd nutmeg
    • 1/2 tsp Grated lemon peel
    • 1/2 tsp Grnd ginger
    • 1/4 tsp Salt

    Directions

    1. For crust: Whisk 3 Tbsp. ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor.
    2. Add in chilled butter. Using on/off turns, process till mix resembles coarse meal. Drizzle egg yolk mix over. Using on/off turns, process till moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and chill 30 min. (Can be prepared 1 day ahead. Keep refrigerated.)
    3. Position rack in bottom third of oven and preheat to 350 F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish.
    4. Remove waxed paper from dough. Crimp dough edges decoratively.
    5. For filling: Using electric mixer, beat 6 ounces cream cheese in large bowl till fluffy. Add in 1/2 c. sugar and c. golden sugar and beat till light and fluffy. Beat in Large eggs and egg yolk 1 at a time. Add in remaining ingredients and beat till well blended. Pour filling into prepared crust.
    6. Bake pie till filling is slightly puffed and just set in center, about 55 min. Transfer pie to rack and cold completely. Cover pie and chill till cool, at least 4 hrs. (Can be prepared 1 day ahead.
    7. Keep pie refrigerated.) Serve pie cool.
    8. Makes 8 servings.

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