Wick's Pies in Winchester, Indiana, crosses chess pie with pumpkin, adding more eggs and spices and a little cornmeal to the Thanksgiving standby.

Source: Midwest Living


Recipe Summary

30 mins
1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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°F oven for 15 minutes to partially bake pie shell. Remove foil and pie weights. Reduce oven temperature to 350°F.

  • 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°F 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.

Pastry for a Single-Crust Pie (such as Helen Fletcher's No-Fail Pie Crust)

In a large bowl, stir together 1 3/4 cups cake flour or all-purpose flour, 1/3 cup all-purpose flour, and 3/4 teaspoons salt. Using a pastry blender, cut in 6 tablespoons cut-up cold butter and 3 tablespoons shortening until pieces are pea-size. In a small bowl, stir together 4 tablespoons cold water, 2 tablespoons lightly beaten egg or 1 yolk, and 1 teaspoon lemon juice or vinegar. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add another 1 tablespoon water and gently toss to moisten evenly (should be a mass of very large crumbs). Turn crumb mixture out onto a lightly floured surface. Gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Flatten into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill 1 to 2 hours or until easy to handle. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes.

Nutrition Facts

507 calories; fat 25g; cholesterol 118mg; saturated fat 13g; carbohydrates 65g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 35g; protein 6g; vitamin a 52.5IU; vitamin c 1.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 80.6mcg; vitamin b12 0.3mcg; sodium 516mg; potassium 147mg; calcium 40.4mg; iron 3.2mg.