Shortbread Crust:
In food processor blend 1 c raw almonds
with 1 c white flour and 1/4 t salt.
Add 3/4 c softened unsalted butter and process until crumbly.

Press firmly into pan(s).  Bake Convection Bake 350* 20-25 minutes until golden brown.

Chocolate Layer:
Make 1 recipe of chocolate 'stirred custard' and have it refrigerated overnight. (The pudding really is better after a time in the refrigerator.) Spread this on the cooled crust.

Creamy Layer:
In the bosch mixer whip:
16 oz softened cream cheese with
2 oz pure cane sugar and
a speck of salt
until very smooth. Beat in
8 oz heavy cream until cream is whipped and the frosting is smooth.

Be careful not to beat it until the cream turns to 'butter' and becomes grainy.

Spread onto cooled pumpkin or chocolate layer.

Sprinkle fresh grated nutmeg on pumpkin and chocolate gratings on chocolate! Looks Beautiful!

One 9x13 pan or Two pie dishes -

Pumpkin layer:
In one quart measuring pitcher whisk together:
1 c heavy cream
1 c whole milk
3 eggs plus 2 egg yolks
1 T vanilla

In medium saucepan combine:
1 15 oz can pumpkin puree
1 c already prepared mashed sweet potatoes (salted lightly)
5 oz pure cane sugar or turbinado sugar
3 oz pure maple syrup
2 t grated fresh ginger
1 t salt
1/2 t cinnamon
1/4 t nutmeg
Bring to a sputtering simmer for 5-7 minutes. Continue to simmer gently another 15 minutes until thick and shiny. Stir often. (Prepare and bake the crust layer as you can hold the filling at this point.)

Remove from heat and whisk in cream mixture. POUR OVER THE WARM CRUST and return to bake at convection bake 400* for 10 minutes. Reduce heat to convection bake 300* and bake until instant-read thermometer reads 175* about 20-35 minutes longer. Edges should be set and the middle still just a little jiggly, like a custard. (Which it is, of course.)

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