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1
For Crust: Coarsely grind all nuts in processor.
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2
Blend in graham cracker crumbs, sugar and pumpkin pie spice.
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3
Add butter and blend in using on/off turns until moist crumbs form.
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4
Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
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5
Set aside.
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6
For Filling: Preheat oven to 350F.
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7
Bake sweet potatoes until tender, about 1 hour.
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8
Cool potatoes; peel.
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9
Puree in processor.
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10
Transfer to bowl and whisk in eggs.
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11
Cook butter in heavy medium skillet over medium heat until melted and brown.
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12
Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
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13
Whisk in cream.
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14
Add butter mixture to potato puree; blend until smooth.
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15
Pour filling into crust.
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16
Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
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17
Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves.
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18
Increase heat and boil 1 minute.
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19
Mix in nuts, coating completely.
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20
Spoon hot nut mixture over pie.
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21
Continue baking until topping bubbles, about 5 minutes.
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22
Transfer to rack and cool completely.
