Caramel Pumpkin Pie with Cornmeal Crust

1. Mix flour, cornmeal, sugar and salt in in the bowl  of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until ball forms. Remove and wrap with plastic wrap.  Chill at least 30 minutes.
2. Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch diameter round. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.
3. Preheat oven to 350F.
4. To prepare the filling, combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, gently stir until sugar dissolves. Boil until syrup becomes a deep golden color, 12 to 14 minutes. Remove from heat and slowly and carefully whisk in warm cream.
5. Combine pumpkin, eggs, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth. Slowly whisk in the now-tepid caramel mixture until smooth. Pour into the bottom of piecrust. Bake on a baking sheet until the filling is just set, 55 to 60 minutes. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving. Serves 10.

Recipe by David Bonom.