Chocolate Chumpkin Pumpkin Pie

• 1-1/2 cups flour
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/2 cup butter, softened
• 1 can (796 mL) pumpkin
• 1 can (300 mL) sweetened condensed milk
• 2 eggs
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 2 Tbsp. chocolate syrup

1. Use pulsing action to process flour, cream cheese and butter in food processer until mixture is well blended and pulls away from side of container.
2. Shape dough into ball; flatten slightly.
3. Wrap tightly with plastic wrap.
4. Refrigerate 1 hour.
5. Heat oven to 425 degrees F. Mix all remaining ingredients except chocolate syrup in large bowl until blended.
6. Roll out dough to 13-inch round on lightly floured surface.
7. Use to line 9-inch tart pan with removable bottom; trim edge of pastry.
8. Fill crust with pumpkin mixture.
9. Bake 40 to 45 min.
10. or until knife inserted in centre comes out clean, reducing oven temperature to 350 degrees F after 15 min.
11. Cool completely.
12. Run knife around pie to loosen from rim of pan; remove rim.
13. Drizzle chocolate syrup over pie just before serving.

flour, cream cheese, butter, pumpkin, condensed milk, eggs, pumpkin pie spice, salt, chocolate syrup

Taken from www.kraftrecipes.com/recipes/chocolate-chumpkin-pumpkin-pie-183696.aspx (may not work)