Pumpkin Pie with Walnut Crust
Both the crust and pie can be made up to 2 days ahead of the celebration, saving you from day-of holiday stress in the kitchen.
- In a large bowl, combine flour, walnuts, granulated sugar, and 3/4 teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
- Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 1/2-inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on rim of pie plate with water and gently press braid onto rim. Refrigerate piecrust until chilled, 15 to 30 minutes.
- Preheat oven to 425 degrees F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, 1/2 teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.
- Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350 degrees F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)