The Best Pumpkin Cheesecake Pie?
 
Prep time
Cook time
Total time
 
A delicious Thanksgiving dessert and a real crowd pleaser!
Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • For the crust:
  • 3 TBSP. ice water
  • 1 large egg yolk
  • 1⅓ cups all purpose flour
  • ¼ cup yellow cornmeal
  • 1 TBSP. sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) chilled unsalted butter, cut into ½” pieces
  • The filling
  • 6 oz. cream cheese, room temperature
  • ½ cup sugar
  • ½ cup golden brown sugar, (packed)
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup canned pure pumpkin
  • ¾ cup half and half
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • 1 tsp. grated lemon peel
  • ¼ tsp.salt
Instructions
  1. For the crust
  2. Whisk the ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in food processor. Add the chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until 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 refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
  3. While the dough is resting, position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of parchment paper to 12” round. Remove top sheet of the paper. Invert the dough, paper side up, into 9” diameter glass pie dish. Remove the second piece of parchment paper from the dough. Crimp dough edges decoratively.
  4. For the filling
  5. Using a hand held electric mixer, beat the cream cheese in large bowl until fluffy. Add the sugar and brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
  6. Baking time
  7. Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold or at room temperature, with some whipped cream on top.
Notes
This recipe comes from a 1999 issue of Bon-Appetit magazine!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/the-best-pumpkin-cheesecake-pie/