PUMPKIN CHEESE CAKE PIE

Hands-on time: 30 minutes Total time: 6 hours Makes: 8 to 10 servings Pastry: 1¼ cups all-purpose flour 1 tbsp granulated sugar ¼ tsp salt ½ cup cold unsalted butter, cubed ¼ cup ice water (approx) Filling: 1 pkg (250 g) cream cheese, softened 2 eggs 1 cup Fresh Pumpkin Purée (see recipe, left) ⅓ cup packed Demerara sugar or dark brown sugar ⅓ cup granulated sugar 1 tsp vanilla ¾ tsp cinnamon ½ tsp ground ginger ¼ tsp each ground cloves and nutmeg Topping: ½ cup whipping cream (35%) 2 tsp granulated sugar ½ tsp vanilla 3 amaretti cookies, crumbled (optional) Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle with ice water; toss with fork, adding up to 1 tsp more ice water if needed, to form ragged dough. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; if frozen, thaw overnight in fridge before continuing with recipe.) Let stand at room temperature for 5 minutes. On lightly floured work surface, roll out dough into 12-inch circle; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Using fork, crimp edge of crust; prick bottom of crust all over. Refrigerate until firm, about 30 minutes. Line crust with foil; fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 375°F oven until edge is light golden, 25 to 30 minutes. Remove pie weights and foil; bake on bottom rack until crust is golden, about 10 minutes. Filling: While crust is baking, in large bowl, beat cream cheese until smooth. Beat in eggs, 1 at a time; beat in pumpkin purée, Demerara sugar, granulated sugar, vanilla, cinnamon, ginger, cloves and nutmeg, scraping down side of bowl, until smooth. (Make-ahead: Cover and refrigerate for up to 4 hours.) Scrape into crust, smoothing top. Bake on bottom rack of 350°F oven until top is no longer shiny and edge is set yet centre still jiggles slightly, about 35 minutes. Let cool for 45 minutes. Refrigerate until chilled, about 2 hours. Topping: In bowl, beat together cream, sugar and vanilla until soft peaks form. Spread over filling, leaving 2-inch border. Sprinkle with amaretti crumbs (if using).

PER EACH OF 10 SERVINGS: about 349 cal, 5 g pro, 23 g total fat (14 g sat. fat), 31 g carb (1 g dietary fibre, 17 g sugar), 106 mg chol, 159 mg sodium, 182 mg potassium. % RDI: 5% calcium, 10% iron, 28% vit A, 3% vit C, 16% folate.