Pumpkin Crème Brûlee Tart

• 1 cup all-purpose flour, divided
• 3 1/2 tablespoons ice water
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 tablespoons vegetable shortening
• Vegetable cooking spray
• 1 cup unsweetened canned pumpkin
• 1 cup whole milk
• 1/3 cup sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon butter-flavored extract
• Dash of salt
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten
• 1/4 cup firmly packed brown sugar

1. Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining flour, sugar, and 1/4 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 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.
2. Remove 1 sheet of plastic wrap; fit dough into a 10-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap. Prick the bottom and sides of dough with a fork, and bake at 400u0b0 for 15 minutes. Let cool on a wire rack.
3. 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 350u0b0 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.
4. 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.

flour, water, sugar, salt, vegetable shortening, vegetable cooking spray, pumpkin, milk, sugar, vanilla, pumpkin pie spice, butter, salt, eggs, egg whites, brown sugar

Taken from www.myrecipes.com/recipe/pumpkin-crme-brlee-tart (may not work)