:: chocolate pumpkin pie ::

Having visitors for dinner is such a thrill. I love expanding my list of 'tried and tested' recipes and giving something new a go. I'm guilting of not touching my giant recipe book collection anywhere near enough, and hitting Google.

Last Thursday though, I reached for the Coles Philadelphia Cream Cheese book called "Simply Heaven - Chocolate" and I had a real rough time choosing! Every recipe looked like they'd be pretty safe successes. It came down to two for me this time. A rum & raisin icecream cake or this chocolate pumpkin pie. The deciding factor was that the icecream cake had 2 blocks of chocolate, 3 cups of cream & 2 tins of condensed milk....yuck! Whereas, hey... this pie has half a butternut pumpkin in it! That's a day's veg serving for sure, right?!

The difference with this sweet pumpkin pie, is the genius idea of pouring a packet of white chocolate melts over the base of the hot pastry, right after you've blind-baked it. They spred around easily and create a simple yet luxurious layer.

Chocolate Pumpkin Pie

Pastry:

1 1/2 cups plain flour

1/3 cup icing sugar

1/4 cup cocoa

125g butter, chopped

1 egg yolk

1 1/2 Tbs chilled water

Filling:

100g Cadbury White chocolate Melts

300g pumpkin, chopped and roasted till tender

250g Philadelphia Spreadable Cream Cheese

2 eggs

1/2 cup brown sugar

1 teas cinnamon

1/2 teas ginger

1/4 teas both nutmeg & cloves

1. Combine flour, icing sugar, cocoa & butter in a food processor and blend until it resembles breadcrumbs. Add the yolk & water and pulse until it comes together. Gently knead till smooth, then wrap and chill for 30 mins.

2. Roll out the pastry between 2 sheets of baking paper to line a 23cm round fluted tart pan. Prick well with a fork and chill for a further 30mins. Bake in a hot oven (200C) for 15 mins. Sprinkle chocolate melts over warm pastry and spread to cover base. Allow to cool completely.

3. Combine pumpkin, Philly, eggs, sugar and spices in a food processor and process till smooth. Pour into prepared base. Bake in a hot oven (200C) for 10 mins then reduce the temperature to 150C and bake for a further 35mins till just set. Serve just warm.

What better way to celebrate beautiful autumn?