Pumpkin Chess Pie

Pumpkin Chess Pie

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  • 1   recipe 
    Pastry for Single-Crust Pie (see recipe below)
  • 6   tablespoons 
    butter, softened
  • 1 1/3  cups 
  • 4   teaspoons 
  • 1   cup 
    canned pumpkin
  • 1/3  cup 
    half-and-half or light cream
  • 2   
    egg, lightly beaten
  • 1   teaspoon 
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground cinnamon
  • 1/4  teaspoon 
    ground nutmeg
  • 1/4  teaspoon 
    ground ginger
  • 1/4  teaspoon 
    ground cloves
    Crispy Pastry Strips (see recipe below) (optional)
Pastry for Single-Crust Pie
  • 1 1/4  cups 
    all-purpose flour
  • 1/4  teaspoon 
  • 1/3  cup 
  • 4 - 5   tablespoons 

Crispy Pastry Strips
    Pastry scraps from pie crust recipe
    Granulated sugar

Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. (Reserve pastry scraps for topper, if desired.) Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees 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 degree 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. Top with Crispy Pastry Strips, if desired. Makes 8 servings.
Pastry for Single-Crust Pie
Stir together flour and salt in a mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.

Crispy Pastry Strips
Roll pastry scraps to 1/4-to 1/8-inch thickness. Cut into thin strips and place on a foil-lined baking sheet. Sprinkle with granulated sugar. Bake in a 450 degree F oven about 7 minutes or until lightly golden.

Nutrition information
Per Serving: cal. (kcal) 507, Fat, total (g) 25, chol. (mg) 118, sat. fat (g) 13, carb. (g) 65, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 35, pro. (g) 6, vit. A (IU) 52.48, vit. C (mg) 1.77, Thiamin (mg) 0.33, Riboflavin (mg) 0.29, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 80.64, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 516, Potassium (mg) 147, calcium (mg) 40.39, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
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