Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside.

For filling: In a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just till combined. Gradually add whipping cream; stir till combined. Turn into prepared crust.

Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean.

Cool on wire rack. Cover and chill in the refrigerator within 2 hours. Serve with whipped cream, if you like. Makes 8 to 10 servings.

In a medium bowl stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening till pieces are pea size. Stir in 1/2 cup ground pecans or walnuts. Sprinkle 8 to 10 tablespoon water, 1 tablespoon at a time, over mixture and toss till moistened. Form into a ball.