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Cheese and Nut Pie with Liqueur Cream

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8 oz (250 g) soft cream cheese
4 oz (125 g) dried cane sugar
1 cup (250 mL) cooked pumpkin
2 eggs, separated
1/2 tsp (3 mL) ground cloves
1 Tbsp (15 mL) honey
1/2 cup (125 mL) thick cream
almond halves or crushed macadamia nuts
1 recipe biscuit crust (see below)
1 recipe liqueur cream (see below)

Biscuit Crust:
18 ginger or honey snap biscuits or eight Tbsp graham cracker crumbs
2 Tbsp (30 mL) unsalted butter

Liqueur Cream:
1 1/4 cup (312 mL) whipping cream
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) Grand Marnier or Cointreau liqueur

Prepare biscuit crust. Preheat oven to 350°F (180°C). Beat cream cheese and cane sugar together. Add pumpkin, egg yolks, cloves, honey and cream. Whisk egg whites until stiff, fold into mixture. Spoon into crust, cover and top with almond halves or crushed macadamia nuts. Bake for one hour, test. Allow to cool at room temperature. Serve with Liqueur Cream.

Biscuit Crust:
Preheat oven to 350°F (180°C). Crush biscuits. Transfer to a bowl and stir in butter. Pat into a greased 20 cm (8 inch) pie dish. Bake for 10 minutes. Cool.

Liqueur Cream:
Whip cream with honey and liqueur of your choice until thick.

Source: alive Magazine (pre-2000)

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