MAKES 6 3-INCH TARTS OR 19-INCH PIE Instead of pumpkin pie this holiday season, try local canistel (Pouteria campechiana), also known as eggfruit because of its vivid golden flesh and cooked egg-yolk texture. Find canistel in farmers markets most of year, or stock up and freeze ripe pulp for future use. Pie Crust 1 1/4 cups flour 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter 2-4 tablespoons ice water Filling 1 8-oz. package cream cheese, room temperature 1 cup sugar 3 large eggs 1 1/2 cups ripe canistel flesh 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon cloves 1/2 teaspoon salt Optional: Unsweetened whipped cream Make pastry: Combine flour, salt and butter in food processor fitted with steel blade. Add ice water, drop by drop, until mixture looks like fine corn meal and stays together when you squeeze a bit between your fingertips. Turn mixture out onto a large sheet of plastic wrap, flatten and chill for at least one hour. Roll out on lightly floured board to 1/8" thickness. Line tart pans or pie plate with pastry. For tarts, fold dough over on sides to make double thickness; for a pie, fold top edge over and crimp decoratively. Chill while preparing filling. Preheat oven to 425° F. Combine cream cheese and sugar in mixing bowl and beat until fluffy. Add eggs one at a time and beat until incorporated. Add canistel, vanilla and spices and beat to combine. Pour into unbaked pastry-lined pans or pie pan and bake for 10 minutes. Reduce oven to 350° and bake tarts for 25 to 30 minutes, pie for 35 to 45 minutes, or until cake tester inserted in center comes out clean. Cool on rack. Serve at room temperature with whipped cream. Refrigerate leftovers.