Gail’s Pumpkin Chess Pie

This pumpkin chess pie has become a family favorite.

Photo by Robin McDaniel

This pumpkin chess pie has become a family favorite.

Gail’s Pumpkin Chess Pie

Filling:

6 tablespoon butter, softened

1 1/3 cup sugar

2 eggs

1/4 cup plus 2 tablespoons heavy cream

1 cup pumpkin

1 tsp. vanilla

4 tsp. cornmeal

1/2 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

Crust:

1 stick butter, softened

3 oz. cream cheese (at room temperature)

1 cup plain/all-purpose flour

Crust: Blend all ingredients, and roll out on lightly-floured board or cloth. Roll out just enough to cover bottom and most of the side of a deep-dish pie plate or tin. Don’t bring pastry all the way to the top as it will tend to get too brown. Bring 3/4 of the way up the side.

Filling: Blend all ingredients, pour into prepared pie shell. Bake at 350 degrees for 48 to 50 minutes.

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