CREAMY PUMPKIN PIE

"Yes, this pie is old-fashioned, but no other dessert is so connected to the memories of romping in golden fall leaves, country drives and our beloved Thanksgiving."

1 1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) finely grated orange rind
1/2 tsp (2mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water
FOR THE FILLING:
1 can (14 oz/398 mL) pumpkin purée
1 cup (250 mL) packed brown sugar
1 pkg (4 oz/125 g) cream cheese, softened
1/2 cup (125 mL) whipping cream
2 eggs
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) each cinnamon and vanilla
1/2 tsp (2 mL) each ground ginger, nutmeg and salt
FOR THE TOPPING:
1/2 cup (125 mL) whipping cream

In large bowl, combine flour, orange rind and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork until dough holds together and adding a little more ice water if necessary. Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour.

On floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4 inch (2 cm) overhang, reserving scraps; fold edge under and flute. Prick shell all over. Refrigerate for 30 minutes.

Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 375 degrees F (190C) oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden.

TO PREPARE THE FILLING:
Meanwhile, in food processor, purée together pumpkin purée, sugar, cream cheese, whipping cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of 350°F (180°C) oven for 1 hour or until set around edge and slightly jiggly in centre. Let cool on rack.

(MAKE-AHEAD: Cover and refrigerate for up to 8 hours.)

TO PREPARE THE TOPPING:
In bowl, whip cream. Pipe or spoon into 8 rosettes around edge. Top each with pastry pumpkin (see tip); stand 3 pumpkins in centre.

TEST KITCHEN TIP:
To decorate the pie, cut out miniature pastry pumpkins and arrange on top. Gather pastry scraps together and roll out, Using small pumpkinshaped cookie cutter, cut out 12 shapes. Transfer to baking sheet; bake in bottom third of 375 degrees F (190C) oven for about 12 minutes or until golden. Transfer to rack; let cool.

Makes 6 to 8 servings

Per serving: about 496 cal, 7 g pro, 30 g total fat , 16 g sat. fat , 51 g carb, 2 g fibre, 152 mg chol, 431 mg sodium. % RDI: calcium 8%, iron 21%, folate 19%, vit. A 128%, vit. C 5%.

From the Hardcover edition.
Excerpted from The Complete Canadian Living Cookbook by Elizabeth Baird and the Canadian Living Test Kitchen
Copyright © 2001 by Elizabeth Baird and the Canadian Living Test Kitchen. Excerpted by permission of Random House Canada, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.