Pumpkin pie with a shortbread cookie crust

In a mixer with the paddle, combine three quarters of a pound of soft unsalted butter, half a cup of granulated sugar, half a cup of confectioners sugar and half a teaspoon of salt on low speed, then add two teaspoons of vanilla extract.

Beat on high until light and fluffy, scrape the bowl down, then on low add three cups of all-purpose flour a cup at a time, plus up to half a cup more if it is sticky.

Divide the dough into two equal portions and press each into a tart pan with the fingers, up the sides and across the bottom, then smooth it even with a floured measuring cup.

Set the tart pans on baking trays and freeze at least an hour, until frozen solid so the shells hold their shape without pie weights; wrap in plastic if freezing more than a day ahead.

Bake the frozen shells at 350F for 15 to 20 minutes.

Take them out, pierce all around with a fork to release the trapped air, press any sunken sides back up, and bake another 10 to 13 minutes until slightly golden.

With the whisk attachment, mix eight ounces of soft cream cheese, two ounces of soft unsalted butter and a cup of granulated sugar until incorporated.

Whisk in a teaspoon of vanilla extract and three egg yolks until smooth and fluffy, then the can of pumpkin puree.

Add a heaping teaspoon of ground cinnamon and a quarter teaspoon of ground ginger, mix, then a cup of room temperature whole milk and whisk until combined.

Divide the filling between the two pans and bake on the centre rack about 30 minutes, until the sides are fully set and the centre still jiggles a little.

Cool completely at room temperature, remove from the tart pans and chill in the refrigerator until cold.

Serve cold, piped with homemade whipped cream and sprinkled with cinnamon.

Take the pie out of the fridge about an hour before serving so the dense shortbread crust softens enough to cut.