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1
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.
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2
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.
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3
When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
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4
Refrigerate the pie plate while making the filling.
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5
FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
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6
In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
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7
Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
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8
Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
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9
Remove from the oven & cool the pie on a wire rack until it is room temperature.
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10
FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
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11
In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
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12
Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
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13
Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
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14
Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!
