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1
Preheat oven to 400 degrees.
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2
Combine 1/4 cup flour and ice water; stir with a whisk until well-blended.
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3
Set aside.
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4
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.
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5
Add ice-water mixture; mix with a fork until flour mixture is moist.
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6
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
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7
Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.
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8
Remove 1 sheet of plastic wrap.
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9
Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap.
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10
Fold edges of dough under; flute.
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11
Pierce bottom and sides with a fork.
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12
Place a 10-inch square of foil over dough.
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13
Place pie weights evenly over foil.
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14
Bake at 400 degrees for 5 minutes; cool on a wire rack.
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15
Remove foil and pie weights.
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16
Combine pumpkin and next 12 ingredients; stir well with a whisk.
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17
Pour into crust.
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18
Bake at 400 degrees for 40 minutes; shield edges of crust with foil after 30 minutes.
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19
Combine nuts, 1/4 cup brown sugar, and 1 1/2 teaspoons syrup.
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20
Sprinkle over pie; bake an additional 15 minutes or until filling is set.
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21
Cool completely on a wire rack.
