Here is a great dessert for the holidays from Celebrity Cruise Line. Celebrity pairing it with Domaine De Baumard or Savennieres Clos du Paillon from the Loire Valley in France.
Sweet Dough with Pie Crust Shell
2 ounces butter (softened)
1 1/2 ounces granulated sugar
1 large whole egg
4 ounces all purpose flour
Pumpkin Filling
8 ounces fresh pumpkin (diced 1/2 inch)Water as needed
3 ounces cream cheese
2 ounces granulated sugar
1 teaspoon ground cinnamon
1 teaspoon Chinese five spice powder
1 ounce vanilla extra
3 large whole eggs
Chantilly
4 ounces heavy cream
1 ounce granulated sugar
1 teaspoon vanilla extract
Method
For the dough, in a small mixing bowl mix the butter with the granulated sugar. While stirring add the egg, then the flour. Refrigerate dough until chilled. Roll the dough 1/4 inch thick, then place in a 6 inch tart shell pan. Remove excess dough, and place shell in the refrigerator.
For the filling, pre-heat oven to 375 degree. In a medium saucepan, cover the diced pumpkin with water and cook until soft. Remove from the heat, drain and blend until mashed. Reserve. In a mixing bowl, mix the cream cheese with the granulated sugar, spices and vanilla extract. Add the cooked pumpkin and eggs while stirring until smooth consistency. Pour in the pie crust shell. Bake for at least 35 minutes until set. Remove from oven and let cool.
For the fhantially, in a medium mixing bowl, beat ingredients together until soft peaks form. Refrigerate.
To serve, spread chantilly on top of the pumpkin pie.\
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