What you need
1¼ cups flour
¼ cup icing sugar
¼ cup CADBURY BOURNVILLE Cocoa
125g butter, chopped and chilled
600g peeled and chopped pumpkin, roasted until tender
250g PHILADELPHIA Original Spreadable Cream Cheese
4 eggs, lightly beaten
1 cup brown sugar
1 teaspoon vanilla
1½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
150g white PASCALL Marshmallows
1. COMBINE flour, sugar, cocoa and butter in a food processor and process just until mixture resembles breadcrumbs. Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry on a floured surface to line a 26cm round fluted tart pan with a removable base. Prick well with a fork and bake in a moderately hot oven 190°C for 10-15 minutes or until lightly browned.
2. COMBINE the pumpkin, PHILLY, eggs, sugar, vanilla 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.
3. TOP the pie with marshmallows and grill for 3-5 minutes or until golden brown. Serve warm.
Chocolate Pumpkin pie is a mellow flavoured dessert made more fun with marshmallows!