9 INCH ALMOND PASTRY:

1 c. all purpose, sifted
1/2 tsp. salt
1/3 c. shortening
3/4 c. toasted almonds, finely chopped
2 tbsp. ice water

PUMPKIN FILLING:

1 c. canned pumpkin
1 c. evaporated milk, undiluted
1 c. light brown sugar, firmly packed
3 eggs, slightly beaten
1/4 c. brandy
1 tsp. pumpkin pie spice (OR 1 tsp. nutmeg, 1/2 tsp. ginger and 1/2 tsp. mace)
3/4 tsp. salt
Whipping cream, whipped

For almond pastry: In a medium bowl, sift flour and salt. Cut in shortening with pastry blender or 2 knives until mixture is like coarse cornmeal. Stir in almonds. Sprinkle ice water gradually over mixture, tossing with a fork. Shape into ball; roll between sheets of waxed paper into an 11 inch circle. Refrigerate until ready to use. Fit pastry into a 9 inch pie plate. If it is crumbly, press gently against pie plate to repair breaks. Form neat rim around edge of pie plate; do not crimp. Preheat oven to 400 degrees.

For filling: Combine pumpkin, milk and sugar in a large bowl, blending until well mixed. Stir in eggs, brandy, pumpkin pie spices and salt. Mix well. Pour filling into prepared pie shell. Bake for 50 to 55 minutes or until tip of a sharp knife inserted in center comes out clean. Cool on wire rack. just before serving, garnish pie with 6 to 8 rosettes of whipping cream. Yield: 8 servings.