The decadent Toffee-Almond Crunch topping gives a wonderful texture to this twist on traditional pumpkin pie.
Preheat oven to 375°F. Prepare and roll out Toasted Almond Pastry.
For filling, in a large bowl stir together pumpkin, granulated sugar, 1 teaspoon cinnamon, salt, ginger, nutmeg, and cloves. Add eggs; beat lightly with a wooden spoon just until combined. Gradually add half and half, stirring until combined.
Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 15 minutes more. Sprinkle Toffee-Almond Crunch evenly over pie. Bake 15 to 20 minutes more or until pie is set and topping is golden. Cool on wire rack. Cover and refrigerate within 2 hours. If desired, top each serving with Sweetened Whipped Cream. If desired, sprinkle with cinnamon.
In a medium bowl stir together flour, almonds, and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.
In a small bowl stir together flour and brown sugar. Stir in butter. Stir in almonds and toffee pieces.
Combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form.