CHOCOLATE PUMPKIN PIE

Steps:

• FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
• Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
• When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
• Refrigerate the pie plate while making the filling.
• FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
• In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
• Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
• Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
• Remove from the oven & cool the pie on a wire rack until it is room temperature.
• FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
• In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
• Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
• Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
• Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!