Instructions: 1. Preheat oven to 400 degrees.

2. Combine 1 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside.

3. Combine 3/4 cup flour, granulated sugar, and 1/4 teaspoon salt in a bowl;
cut in shortening with a pastry blender or 2 knives until mixture resembles
coarse meal.

4. Add ice-water mixture; mix with a fork until flour mixture is moist.

5. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.

6. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

7. Remove 1 sheet of plastic wrap.

8. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap.

9. Fold edges of dough under; flute. Pierce bottom and sides with a fork.

10. Place a 10-inch square of foil over dough.

11. Place pie weights evenly over foil.

12. Bake at 400 degrees for 5 minutes; cool on a wire rack.

13. Remove foil and pie weights.

14. Combine pumpkin and next 12 ingredients. Stir well with a whisk. Pour into crust.

15. Bake at 400 degrees for 40 minutes; shield edges of crust with foil after 30 minutes.

16. Combine nuts, 1/4 cup brown sugar, and 1 1/2 teaspoons syrup.

17. Sprinkle over pie; bake an additional 15 minutes or until filling is set.

18. Cool completely on a wire rack.

Yield: 8 servings (serving size: 1 wedge)

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