PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

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Pumpkin Cheesecake Pie with Cornmeal Crust image

Provided by Ken Haedrich

Categories     Food Processor     Mixer     Cheese     Dairy     Egg     Dessert     Bake     Thanksgiving     Cream Cheese     Pumpkin     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
3 tablespoons (or more) ice water
1 large egg yolk
1 1/3 cups all purpose flour
1/4 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Filling:
6 ounces cream cheese, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1 cup canned pure pumpkin
3/4 cup half and half
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • For crust:
  • Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add 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.)
  • Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
  • For filling:
  • Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden 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 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.

sazikazi dzingwa
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This pie was easy to make and turned out great! I will definitely be making it again.


Dylan Mwamba
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The cornmeal crust was a nice touch, and the pumpkin filling was creamy and flavorful. I would definitely recommend this recipe!


Shakin
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This pie was a bit too sweet for my taste, but otherwise it was very good.


M Akram Malik
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I've made this pie several times now, and it's always a hit. The crust is flaky and flavorful, and the filling is creamy and smooth. I love the balance of pumpkin and spice.


Julia Nkambule
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This pie was easy to make and very delicious. I would definitely recommend it!


Saifil Islam
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I followed the recipe exactly, but my pie turned out runny. I'm not sure what went wrong, but I was disappointed with the results.


Ahmed Yahiaa
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This pie was a bit too sweet for my taste, but otherwise it was very good. The crust was flaky and the filling was creamy and smooth. I would recommend using less sugar in the filling next time.


Rojina akther Rojina akther
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I tried this recipe for the first time last year, and it was a huge success. The cornmeal crust was a nice twist on the traditional graham cracker crust, and the pumpkin filling was perfectly spiced. I will definitely be making this pie again this ye


Tiffany Cooks
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This pie was delicious! The crust was crispy and flaky, and the filling was creamy and smooth. The pumpkin flavor was perfect, and the spices were well-balanced. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-m


Sipho Mfingwana
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I was a bit skeptical about the cornmeal crust, but I was pleasantly surprised at how well it worked. It was flaky and flavorful, and it held up well to the creamy filling. The filling was also delicious, with a perfect balance of pumpkin and spice.


MstylezHKD Dangerzone
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This pie was easy to make and turned out great! I used a store-bought pie crust to save time, and the filling was simple to prepare. The pumpkin flavor was rich and creamy, and the cornmeal crust added a nice crunch. I will definitely be making this


Mst Mahfuja Aktar Aisa
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I've made this pumpkin cheesecake pie recipe several times now, and it's always a winner. The crust is flaky and flavorful, and the filling is creamy and smooth. I love that it's not too sweet, and the pumpkin flavor really shines through.


Ahmed Ashref
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This pumpkin cheesecake pie was a hit at our Thanksgiving dinner! The cornmeal crust was a nice change from the traditional graham cracker crust, and it added a delicious nutty flavor. The filling was creamy and smooth, and the pumpkin flavor was per