PUMPKIN JAPANESE CHEESECAKE CHOCOLATE BAR PIE WITH CARAMEL WHIPPED CREAM

MAKES 12 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 9 HOURS

3/4 cup unbleached all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1/2 cup pumpkin purée

1/2 cup 2% milk

250 g cream cheese, cubed

1/4 cup unsalted butter, cubed

6 eggs, yolks and whites separated 3/4 cup granulated sugar, divided

1 tbsp lemon juice

1 tsp cream of tartar

Candied Pumpkin Shavings (recipe, this page) icing sugar Preheat oven to 325°F. Grease and line bottom and sides of 8-inch round cake pan with parchment paper; set aside. In small bowl, combine flour, cornstarch and salt; set aside.

In large microwaveable bowl, whisk together pumpkin purée and milk. Stir in cream cheese and butter. Microwave on high for 2 minutes; stir with spatula. Repeat in 2-minute intervals until cream cheese has melted and mixture is smooth. Using electric mixer on medium speed, beat in egg yolks, half of the sugar, and the lemon juice until combined. Beat in reserved dry ingredients; set aside.

In separate bowl, using electric mixer with clean beaters, beat egg whites with cream of tartar until soft peaks form. Add remaining sugar, 2 tbsp at a time, beating until stiff peaks form (scraping down side of bowl if necessary). Using spatula, gently fold egg white mixture into pumpkin mixture in three batches. Pour mixture into prepared pan so it comes three-quarters up sides. Place pan in a baking dish; pour enough hot water into baking dish to come halfway up sides of pan. Bake for 70 minutes; turn off oven and let cake sit in oven for 30 minutes. Remove pan from baking dish; let cool. Cover pan and refrigerate for at least 6 hours or up to overnight. Invert cake to unmold onto serving platter. Garnish with Candied Pumpkin Shavings and dust with icing sugar.

PER SERVING about 295 cal, 9 g pro, 14 g total fat (8 g sat. fat), 33 g carb (1 g dietary fibre, 24 g sugar), 125 mg chol, 225 mg sodium, 1.1 mg iron.

Candied Pumpkin Shavings Using vegetable peeler, scrape pumpkin flesh to make 2 cups. Set aside.

In saucepan, stir 1 1/4 cups granulated sugar with 1 cup water. Bring to boil; reduce heat and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 3 minutes. Remove from heat. Add reserved pumpkin shavings; stir to coat well. Let cool; cover or transfer to airtight container and refrigerate overnight. Drain and pat dry before using. Makes about 2 cups.

MAKES 8 TO 12 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 5 HOURS

Graham Cracker Crust

1 3/4 cups graham cracker crumbs

1/3 cup unsalted butter, melted

Chocolate Bar Filling

5 large marshmallows, coarsely chopped

4 Aero chocolate bars (42 g each), coarsely chopped

2 Caramilk chocolate bars (50 g each), coarsely chopped

1 cup 35% whipping cream, divided

Caramel Whipped Cream

1/2 cup 35% whipping cream

1/4 cup salted caramel spread, at room temperature (approx) 1/4 cup coarsely chopped toasted pecans

Graham Cracker Crust Preheat oven to 325°F. In bowl, combine graham cracker crumbs and butter until moist. Press evenly into bottom and up sides of 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 12 to 15 minutes. Transfer pan to wire rack; let cool completely.

Chocolate Bar Filling Place a few pieces of chocolate bars in small bowl; set aside. In metal bowl set over saucepan of hot (but not boiling) water, melt marshmallows with remaining chocolate bar pieces and 1/3 cup of the cream until smooth. Refrigerate until cool, about 10 minutes.

In bowl, using electric mixer on medium-high speed, whip remaining cream until stiff peaks form. Using spatula, stir cooled chocolate mixture until

loosened. Gently fold in whipped cream. Spread over cooled crust. Smooth top, cover with plastic wrap and refrigerate until filling is set, about 4 hours. (Makeahead: Can be refrigerated overnight.)

Caramel Whipped Cream In bowl, using electric mixer on medium-high speed, whip cream with caramel spread until stiff peaks form. Using pastry bag or spoon, dollop over pie. Decorate with reserved pieces of chocolate bars just before serving; sprinkle with pecans. Drizzle with additional caramel spread, if desired.

PER EACH OF 12 SERVINGS about 350 cal, 4 g pro,

24 g total fat (14 g sat. fat), 30 g carb (1 g dietary fibre, 22 g sugar), 55 mg chol, 115 mg sodium, 1.2 mg iron.