Pumpkin Cheesecake Pie

10 servings

Pastry for single-crust 10-inch deep dish pie, partially baked (see
related recipe below)

1 package (8 ounces) full-fat cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin
2/3 cup half-and-half

Prepare, bake and cool pie crust.
Heat oven to 350 degrees. With an electric mixer or food
processor, beat cream cheese until smooth. Add sugars and blend until
smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon,
nutmeg, ginger, salt, pumpkin and half-and-half. Blend until smooth
and evenly mixed. Pour the filling into the pie shell.
Place pie pan on center oven rack and bake 25 minutes. Rotate pan
180 degrees and continue baking 20 minutes, or until the top has
puffed slightly. The center may still be a little wobbly but it
should not be soupy.
Transfer pie to cooling rack and let cool to room temperature.
Cover loosely tented with aluminum foil and refrigerate at least 4
hours or overnight before serving.

>From "Pies: 300 Tried-and-True Recipes for Delicious Homemade Pie" by
Ken Haedrich.



Basic Pie Pastry

Enough for a single crust 10-inch deep-dish pie

11/2 cups sifted all-purpose flour
6 tablespoons sifted cake flour
2 teaspoons sugar
1/2 teaspoon salt
4 1/2 tablespoons cold shortening, cut into small pieces
6 tablespoons cold butter, cut into small pieces
About 5 tablespoons cold water
Nonstick cooking spray
Pastry weights or dried beans

Sift together the flours, sugar and salt. Put into a bowl or food
processor. Add the pieces of shortening and butter; cut in by hand or
use the pulse button on the processor until large flakes are formed.
Add cold water and work just until the dough begins to hold together.
Transfer to a sheet of plastic wrap and form dough into a flat disk.
Refrigerate at least an hour or overnight.

Lightly spray a 10-inch deep-dish pie pan with cooking spray and
set aside. If dough has been refrigerated overnight, remove about 30
minutes before rolling.

Roll dough between lightly floured sheets of plastic wrap to a 15-
inch circle. Remove top sheet of plastic and invert dough over pie
pan. Use plastic to mold dough into the pan, then remove and discard.
Crimp top edge of dough. Refrigerate 30 minutes or freeze 15 minutes.

Preheat oven to 400 degrees. Mold a piece of aluminum foil over
the dough and add pastry weights or dried beans to cover the bottom;
don't fill entire shell with weights. Make sure the edge of the dough
is also covered with foil. Bake on center oven rack 20 minutes.
Carefully lift foil and weights out of pan and with a fork lightly
pierce dough that has puffed up. Continue baking 10 minutes. Cool on
a wire rack completely before filling.


Courtesy of The Seattle Times Company




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