Trat shells
1. Bring butter and flour into a mixing bowl, mix it until crumbly. Add egg yolk and sugar, mix well. And then add water and mix to form dough. Shape it into a ball and press it flat. Wrap it in plastic and refrigerate for 30 minutes before use.
2. Roll out the dough between 2 sheets of plastic to 3 mm tickness and lline it onto 9" pie mould. Prick the dough with fork and leave to chill for 20 minutes.
3. Line the shell with foil or baking paper and baking beans. Bake at 190C for 15 minutes. Remove the foil and beans and bake for 15 minutes or until golden brown. Leave it to cool.
Cheese filling
1. Beat cream cheese until light and soft, set aside. Put egg yolk and brown sugar together into a bowl, mix well and set aside. Bring orange juice, brown sugar, cinnamon powder and ginger powder to boils. When it is boil, pour it into yok mixture and stir until well blended. And then add in pumpkin puree to the mixture and mix until well combined. Continue cook at medium heat until boils. Remove from heat.
2. Mix gelatine and water together. Then place it over double-boiler. Stir until gelatine dissolves. Add it into the pumpkin mixture and mix until well combined. Then mix soft cream cheese with the above mixture until well blended.
3. Bring egg whiite in a clean mixing bowl and whip it until stiff. Fold it into the above pumpkin cheese mixture. Mix until well incorporated.
4. Pour mixture onto the baked pie shells and set aside to cool. Refrigerate for 5 hours or until set.

When making a pie shell, prick the dough with fork and leave to chill for 20 minutes. Otherwise it will shrink alot. Also, line the shell with foil or baking paper and baking beans on pie top before bake. It can make the pie bottom flat and nice.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.