Pumpkin Chess Pie

Rating: Unrated

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
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Pumpkin Chess Pie

Ingredients

Directions

  • 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°.

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  • 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.

Nutrition Facts (Pumpkin Chess Pie)

Per Serving:
507 calories; 25 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 118 mg cholesterol; 516 mg sodium. 147 mg potassium; 65 g carbohydrates; 2 g fiber; 35 g sugar; 6 g protein; 52 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Helens Single-Crust Pie Pastry

Ingredients

Directions

  • In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

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  • In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 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. Bake as directed in individual recipes. Makes 1 pie crust

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