Friends, after five consecutive posts on Thanksgiving dishes, this is the final one and I have saved the best for last.
This is the ultimate pumpkin pie–a pie that has been a part of our Thanksgiving table for many years. If you are planning to bake a pie, and are still unsure which one to make, you should give this heavenly pie a try. The crust is so easy to prepare and the addition of cornmeal gives it a wonderful texture. While the crust chills in the refrigerator, mix the ingredients for this delicious filling. Then, roll the dough, fill it and bake it–it’s easy as…well, as easy as that! This pumpkin pie is the perfect ending for your Thanksgiving celebration.
In the spirit of Thanksgiving, I would like to say how very grateful I am for the support, feedback and kind words I have received from many of you over the past 11 months. It means a lot to know that there is a group of loyal readers out there who look forward to reading my posts, who obsess about good food (like I do), who dream about delicious dishes and feel encouraged to be adventurous in the kitchen.
I thank you all and I wish you a happy, safe and delicious Thanksgiving!
Pumpkin Cheesecake Pie with Cornmeal Crust
- 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
- 1 tsp. grated lemon peel
- ½ tsp. ground ginger
- ¼ tsp.salt
- Make the crust
- 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.)
- While the dough is resting, position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12” round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9” diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
- Make the filling
- 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.
- Bake
- 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.
I, too, have made this Pumpkin Pie from Bon Appetit for many years, and can attest to the fact that it is truly a family favorite. I’ve never met anyone who doesn’t love it!