Pumpkin Pie

In a food processor, pulse flour, salt and cream cheese until small pea-sized pieces form.

Add butter and pulse until the butter breaks down into pea-sized pieces. Do not overmix.

Add orange juice and 2 tablespoons ice water and pulse until the mixture almost gathers into a ball. If mixture is too dry, add remaining tablespoon of ice water.

Pour out into a bowl. Form into a ball, wrap in plastic wrap, and flatten into a 1-inch disk. Chill for one hour.

Roll dough out onto a floured surface and into a 12-inch diameter circle. The dough into a 9-inch pie pan. Crimp edges decoratively and place pan on a foil lined sheet pan.

Prick the bottom and sides of the crust with a fork. Line the crust with a piece of parchment paper and fill with raw beans to be used as pie weights. Bake about 15-20 minutes or until crust is lightly brown on edges.

Remove from the oven and remove beans and parchment.

Using a pastry brush, brush egg white all over crust to form a barrier to keep the bottom crust from getting soggy.

Return to oven for 5 more minutes. Remove from oven and set aside.

In a large bowl, whisk all filling ingredients until well blended.

Pour into crust. Bake pie on foil lined sheet pan for 40-50 minutes or until center of pie is only slightly jiggly. Filling will firm up as it cools.

Cool thoroughly. Chill for at least 2 hours.