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Ingredientes
- 3 Tbsp. Ice water, (or possibly more)
- 1 lrg Egg yolk
- 1Â 1/3 c. All purpose flour
- 1/4 c. Yellow cornmeal
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/2 c. Chilled unsalted butter, cut into 1/2-inch pcs (1 stick)
- 6 ounce Cream cheese, room temperature
- 1/2 c. Sugar
- 1/2 c. Golden sugar, (packed)
- 2 lrg Large eggs
- 1 lrg Egg yolk
- 1 c. Canned pure pumpkin
- 3/4 c. Half and half
- 1 tsp Grnd cinnamon
- 1 tsp Grnd nutmeg
- 1/2 tsp Grated lemon peel
- 1/2 tsp Grnd ginger
- 1/4 tsp Salt
Direcciones
- For crust: Whisk 3 Tbsp. ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor.
- Add in chilled butter. Using on/off turns, process till mix resembles coarse meal. Drizzle egg yolk mix over. Using on/off turns, process till 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 chill 30 min. (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 till fluffy. Add in 1/2 c. sugar and c. golden sugar and beat till light and fluffy. Beat in Large eggs and egg yolk 1 at a time. Add in remaining ingredients and beat till well blended. Pour filling into prepared crust.
- Bake pie till filling is slightly puffed and just set in center, about 55 min. Transfer pie to rack and cold completely. Cover pie and chill till cool, at least 4 hrs. (Can be prepared 1 day ahead.
- Keep pie refrigerated.) Serve pie cool.
- Makes 8 servings.
