Ingredients

1/3 cup water

1/8 teaspoon cream of tartar

1 1/4 cups sugar

1 1/4 cups hazelnuts (about 5 1/2 ounces), toasted, husked, coarsely chopped

Crust:

• 1 1/4 cups all purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/3 cup solid vegetable shortening, cut into 1/2-inch cubes, frozen
• 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
• 1 teaspoon apple cider vinegar

Filling:

• 1 15-ounce can pure pumpkin
• 3/4 cup heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 2 large eggs
• 1 1/2 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping:

• 2/3 cup chilled whipping cream
• 2 tablespoons powdered sugar

Description

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