Instructions: 1. For crust, prepare Crisco Single Crust. Do not bake. Cut small leaves from dough scraps for garnish, if desired. Heat oven to 425 F (220 C).

2. For nut filling, combine nuts, brown sugar, 1/3 cup (75 mL) maple syrup and 3 tablespoons (45 mL) Golden Crisco Shortening in small saucepan. Cook and stir on medium heat until sugar is dissolved and nuts are glazed.

3. For garnish, if desired dip walnut halves in filling to glaze. Spread thin coating of glaze on pastry leaf cutouts. Place on sheet of foil. Bake at 425 F (220 C) until lightly browned. Cool. Pour nut filling into unbaked pie crust.

4. For pumpkin filling, combine pumpkin, evaporated milk, egg yolks, 1 cup (250 mL) granulated sugar, 2 tablespoons (30 mL) Golden Crisco Shortening, cinnamon, pumpkin pie spice, vanilla and salt in large bowl. Beat at medium speed of electric mixer until blended. Pour over nut filling.

5. Bake at 425 F (220 C) for 10 minutes. Reduce oven temperature to 350 F (180 C). Bake 50 minutes or until knife inserted in centre comes out clean.

6. For meringue, beat egg whites and cream of tartar in medium bowl at high speed until foamy. Beat in 1/4 cup granulated sugar and 2 tablespoons (30 mL) maple syrup, 1 tablespoon (15 mL) at a time. Beat until sugar is dissolved and stiff peaks form. Spread over filling, covering completely and sealing to edge of pie.

7. Bake at 350 F (180 C) for 12 to 15 minutes, or until golden. Cool to room temperature before serving.

8. Garnish with glazed walnuts and pastry leaf cutouts, if desired. Refrigerate leftover pie.

Makes: One 9-inch (23 cm) pie

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.