Directions

1. Cream butter and powdered sugar. Add vanilla and almond extracts. Cut in flour and salt. Cream together until just combined, then wrap in plastic and place in refrigerator for one hour. Allow the dough to come back to room temperature and roll out to 1/4 inch thickness, then press into 9 inch tart pan. Bake after filling with pumpkin filling.
2. In a mixing bowl, cream together sugars and cream cheese. Add sour cream and whipping cream and mix thoroughly. Add eggs one at a time, incorporating well and scraping the sides of the bowl each time. Add pumpkin, salt, vanilla and spices. Stir together and pour into tart pan lined with shortbread dough. Bake at 350 degrees F until just set in the center, about 30-35 minutes. Cool completely. Pipe whipped cream as embellishments, if desired.
3. Tip 1: Do not overwork your pie crust. Once the dough has come together, allow it to rest. This will keep it light and flaky, not tough. If you are preparing it in the fluted pan, you can simply press the dough into place versus rolling it out first.
4. Tip 2: If after 30 minutes your pie crust is browning but the center still feels shaky, a crust guard or even aluminum foil over the edge of the pie will keep the crust from overbaking while the filling gets done.
5. How to Roast Pumpkin: Cut the top and bottom off of a Pie Pumpkin. Halve the pumpkin, and remove all seeds and fibers, leaving only the cleaned out shell. Brush insides with melted butter, and invert onto baking sheet. Roast for 45-50 minutes in a 350 degree oven, or until pumpkin is soft. Scrape roasted flesh of pumpkin away from the rind and puree in blender until smooth.