Pumpkin Chess Pie

Prepare and roll out pastry. Transfer to a 9-inch pie plate as directed. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400° oven for 15 minutes to partially bake pie shell. Remove foil and pie weights. Reduce oven temperature to 350°.

In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.

Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.

Bake in a 350° oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours.