Recipe - Pumpkin Creme Brulee Tart

1 cup Allpurpose flour
3 One half tablespoon Ice water
1 teaspoon Sugar
One fourth teaspoon Salt
3 tablespoon Vegetable shortening
Nonstick cooking spray
1 cup Unsweetened canned pumpkin
1 cup Whole milk
1/3 cup Sugar
Three fourths teaspoon Vanilla
One half teaspoon Pumpkin pie spice
One fourth teaspoon Butter extract
1 ds Salt
2 Eggs; lightly beaten
2 Egg whites; large chunks
One fourth cup Firmly packed brown sugar

Combine One fourth cup flour and ice water, stirring with a wire whisk until well
blended; set aside. Combine remaining flour, sugar, and One fourth teaspoon salt
in a bowl; cut in shortening with a pastry blender or 2 knives until
mixture resembles coarse meal. Add ice water mixture, mix with a fork until
dry ingredients are moistened. Gently press mixture into a 4inch circle on
heavyduty plastic wrap. Roll dough, still covered, into an 11inch circle;
chill 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 10 inch round tart pan
coated with cooing spray, and remove top sheet of plastic wrap. Prick the
bottom and sides of dough with a fork, and bake at 400 oF for 15 minutes.
Let cool on a wire rack.

Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a
bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350 oF
for 40 minutes or until filling is almost set. Let cool 30 minutes on a
wire rack; cover loosely, and chill at least 4 hours.

Uncover and press the brown sugar through a small wire sieve onto filling.
Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar
is bubbly. Serve immediately.

Yield: 8