Recipe - Pumpkin Cheesecake Pie With Cornmeal Crust

CRUST
3 tablespoon Ice water; (or more)
1 lg Egg yolk
1 1/3 cup All purpose flour
One fourth cup Yellow cornmeal
1 tablespoon Sugar
One half teaspoon Salt
One half cup Chilled unsalted butter; cut
into 1/2inch
; pieces (1 stick)

FILLING
6 ounce Cream cheese; room
temperature
One half cup Sugar
One half cup Golden brown sugar; (packed)
2 lg Eggs
1 lg Egg yolk
1 cup Canned pure pumpkin
Three fourths cup Half and half
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
One half teaspoon Grated lemon peel
One half teaspoon Ground ginger
One fourth teaspoon Salt

For crust: Whisk 3 tablespoons ice water and egg yolk in small bowl to
blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor.
Add chilled butter. Using on/off turns, process until mixture resembles
coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process
until moist clumps form, adding more ice water by teaspoonfuls if dough is
dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic
and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep
refrigerated.)

Position rack in bottom third of oven and preheat to 350øF. Roll out dough
between 2 sheets of waxed paper to 12inch round. Remove top sheet of waxed
paper. Invert dough, paper side up, into 9inchdiameter glass pie dish.
Remove waxed paper from dough. Crimp dough edges decoratively.

For filling: Using electric mixer, beat 6 ounces cream cheese in large bowl
until fluffy. Add One half cup sugar and § cup golden brown sugar and beat until
light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining
ingredients and beat until well blended. Pour filling into prepared crust.

Bake pie until filling is slightly puffed and just set in center, about 55
minutes. Transfer pie to rack and cool completely. Cover pie and
refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead.
Keep pie refrigerated.) Serve pie cold.

Makes 8