CRUST:

• 1 1/2 cups all purpose flour
• 1 tablespoon granulated white sugar
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, (cut into 1/2-inch pieces)
• 3 tablespoons chilled shortening, (cut into 1/2-inch pieces)
• 3 tablespoons (about) ice water
• 1 large egg yolk, (beaten )

FILLING:

• One 15-ounce can unsweetened pumpkin puree
• 2/3 cup packed light brown sugar
• 1 cup half and half cream
• 2 large eggs
• 1/4 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice

TOPPING:

• 1/3 cup walnuts, (toasted and chopped)
• 1/2 cup English Toffee bits ((or chopped Skor or Heath Bar))

PREPARE THE CRUST:

1. Blend flour, sugar and salt in a food processor. Add the butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes. (If you do not have a processor, you can do this in a bowl. Whisk the dry ingredients together, and then cut in the butter until it the flour mixture consists of pea-like crumbs. Stir in 2 tablespoons water with a fork. Add another tablespoon, as needed. Gather the dough into a ball, flatten, wrap in plastic and chill.)

2. Position the rack in the bottom third of your oven and preheat to 375°F. Roll out the dough on a floured surface to a 12-inch round. Transfer the dough to a 9-inch diameter pie dish. Fold the overhang under, forming a high-standing rim. Crimp the edges decoratively. Freeze the pie crust for 15 minutes. Brush the crust all over with the beaten egg yolk. Bake until the crust is set but still pale, about 15 minutes. Cool slightly.

PREPARE THE FILLING:

1. Whisk the filling ingredients in a large bowl. Pour into the partially baked crust. Bake until the filling is set, about 55 minutes.

2. Transfer the pie to a cooling rack. Sprinkle nuts and toffee around the edge of the hot pie, forming a border. Cool the pie completely.

• *Bags of toffee bits are sometimes sold in the baking aisle near the chocolate chips (these are the preferred choice over the choc. toffee candy bars.)
• *This pie may be made 6 hours ahead. You can probably make it the night before without problem. Let stand at room temperature.