Pumpkin Pie with Toffee-Walnut Topping

1½ cup all-purpose flour
1 Tbsp sugar
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into 1/2-inch pieces
3 Tbsp solid vegetable shortening, chilled, cut into 1/2-inch pieces
3 Tbsp ice water (about)
1 large egg yolk, beaten to blend
(1) 15-oz can pure pumpkin
2/3 cup golden brown sugar (packed)
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 tsp vanilla extract
1¼ tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp allspice
1/2 cup walnuts, toasted and chopped
1/3 cup English toffee bits (such as Hershey's Skor)


Blend flour, sugar, and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles course meal. Add 2 Tbsp ice water; process using on/off turns until small moist clumps form, adding more water by tsp if dry. Gather dough into ball. Flatten into disk. Wrap in plastic, chill 30 minutes.

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


Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely (Can be made 6 hours ahead. Let stand at room temperature).

Makes 10 servings

Per serving: 412 calories; 25g total fat; 11g saturated fat; 112mg cholesterol; 243mg sodium; 44g total carbohydrates; 6g protein;

Allergy Warning: Contains milk and eggs and wheat and other nuts