Chocolate Pumpkin Pie

Pastry

• 1½ cups flour
• 1/3 cup icing sugar
• ¼ cup CADBURY Bournville Cocoa
• 125g butter, chopped
• 1 egg yolk
• 1½ tablespoons chilled water
• 100g CADBURY White Chocolate Melts

Filling

• 300g pumpkin, chopped and roasted until tender
• 125g PHILADELPHIA Original Spreadable Cream Cheese
• 2 eggs, lightly beaten
• ½ cup brown sugar
• ¾ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves

Maple Walnuts (Optional)

• 1 cup walnut halves (or pecans)
• ½ cup maple syrup

Serving Suggestion

• Whipped cream
• Maple Walnuts, for decoration

1. COMBINE the flour, icing sugar, cocoa and butter in a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and water and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
2. ROLL out the pastry between 2 sheets of baking paper to line a 23cm round fluted tart pan with a removable base. Prick well with a fork and chill a further 30 minutes. Bake in a hot oven 200°C for 15 minutes. Sprinkle chocolate melts over warm pastry and spread to cover the base of the pastry shell. Allow to cool completely.
3. COMBINE the pumpkin, PHILLY, eggs, sugar and spices in a food processor and process until smooth. Pour into the prepared base. Bake in a hot oven 200°C for 10 minutes. Reduce temperature to 150°C and bake a further 30-35 minutes until just set. Cool.
4. DECORATE with whipped cream and Maple Walnuts before slicing. Serve immediately.

Maple Walnuts

1. PLACE walnuts and syrup in a bowl and stir to combine. Turn onto a paper lined baking tray.
2. BAKE in a moderate oven 180°C for 20 minutes or until crisp and golden. Cool. Break into pieces and use as required.