Pumpkin or Squash Chess Pie | Oregonian Recipes

Ingredients

• 1-1/4 cups (155g) all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 stick (4 ounces or 115g) cold unsalted butter, cut into cubes
• 3 tablespoons (45g) ice water mixed with 1-1/2 teaspoons distilled white or cider vinegar
• 1 large egg yolk, beaten
• 1 cup pumpkin, squash, or sweet potato puree
• 2/3 cup heavy cream (155g) or buttermilk (160g)
• 6 tablespoons (3 oz or 85g) unsalted butter, melted
• 1 large egg
• 3 large egg yolks
• 1/2 cup (100g) sugar
• 1/2 cup packed (115g) brown sugar
• 1 tablespoon (10g) fine yellow or white cornmeal
• 1 tablespoon distilled white or cider vinegar
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• Nutmeg