Pumpkin Chess Pie
- Makes: 8 servings
- Prep 30 mins
- Bake 1 hr
- Bake
Wick's Pies in Winchester, Indiana, crosses chess pie with pumpkin, adding more eggs and spices and a little cornmeal to the Thanksgiving standby.
Ingredients
-
Pastry for a Single-Crust Pie (such as Helen Fletcher's No Fail Pie Crust)
-
6
tablespoons
butter, softened
-
1 1/3
cups
sugar
-
4
teaspoons
cornmeal
-
1
cup
canned pumpkin
-
1/3
cup
half-and-half or light cream
-
2
egg, lightly beaten
-
1
teaspoon
vanilla
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground cinnamon
-
1/4
teaspoon
ground nutmeg
-
1/4
teaspoon
ground ginger
-
1/4
teaspoon
ground cloves
Directions
- Prepare and roll out pastry. Transfer to a 9-inch pie plate as directed. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degrees oven for 15 minutes to partially bake pie shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees .
- In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.
- Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.
- Bake in a 350 degrees oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours.
Helens Single-Crust Pie Pastry
Ingredients
- 1 3/4
cups
cake flour or all-purpose flour
- 1/3
cup
all-purpose flour
- 3/4
teaspoon
salt
- 6
tablespoons
cold butter, cut into pieces
- 3
tablespoons
shortening
- 5
tablespoons
cold water
- 2
tablespoons
lightly beaten egg or 1 egg yolk
- 1
teaspoon
lemon juice or vinegar
Directions
- In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
- In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
- Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
- On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
- Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust
Nutrition Facts
(Pumpkin Chess Pie)
Servings Per Recipe 8, cal. (kcal) 507, calcium (mg) 40, pro. (g) 6, iron (mg) 3, vit. A (IU) 52, vit. C (mg) 2, carb. (g) 65, Thiamin (mg) 0, Fat, total (g) 25, chol. (mg) 118, Riboflavin (mg) 0, sat. fat (g) 13, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 8, Folate (µg) 81, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sodium (mg) 516, sugar (g) 35, Potassium (mg) 147