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Gail’s Pumpkin Chess Pie
Photo by Robin McDaniel
This pumpkin chess pie has become a family favorite.
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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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