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Ingredients

1 Pie crust, 9 inch (recipe follows)

8 oz. Cream cheese, softened

1/4 cup Sugar

1 tsp. Vanilla

1 cup Pumpkin, canned

2 Eggs, large

1 Egg yolk

1/2 cup Light corn syrup

1/2 cup Evaporated milk

1/2 tsp. Lemon zest

1 tsp. Ground cinnamon

1/4 tsp. Ground ginger

1/4 tsp. Ground cloves

Pinch of Ground nutmeg

1/4 tsp. Salt

For Service

2 cups Lightly sweetened whipped cream

1/4 cup Toasted almonds

Fresh mint sprigs as needed (optional)

Confectioner's sugar as needed

Method
Prepare pie crust, reserve. Preheat oven to 325 degrees F. Place cream cheese, sugar and vanilla in a mixer and whip until fluffy. Add eggs and egg yolk, continue to mix.

Add pumpkin, corn syrup, evaporated milk, lemon zest, cinnamon, ginger, cloves, nutmeg and salt. Mix until smooth. Pour pumpkin mixture into pie crust. Gently tap filled pie on work surface. Bake at 325 degrees F. for 45 minutes -- 1 hour until set.

Test by inserting the tip of a knife in the center. (If knife comes out clean, the pie is done.) Cool and store under refrigeration until service.

To serve, slice and place on serving plates. Garnish with whipped cream, toasted almonds, mint sprigs and confectioner's sugar.

Makes 1 pie, 8-10 Servings

Chef Larry's Pie Crust

Ingredients

1 cup All-purpose flour

Pinch of Salt

4 tsp. Butter, cut into small pieces

1 1/2 tsp. Solid shortening

3 tsp. Cold water

Method
Sift flour and salt together in a large bowl. Cut in the butter and shortening until mixture is the texture of coarse crumbs. Add enough cold water to achieve a soft dough. Roll into a ball, cover with plastic wrap and place in under refrigeration to chill for 1 1/2 hours.

Roll chilled dough on a lightly floured work surface to 1/8-inch thickness and carefully place in a 9 inch round pie pan. Trim and pinch edges. Reserve under refrigeration until needed.

Makes 1, 9" pie crust

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