Wonderful walnuts

Walnuts are said to be the oldest tree food known to man, dating back to 7000 B.C. They may be ancient, but they're still as good as ever! These nuts are packed full of nutrients, including iron, magnesium, vitamin E, vegetable protein, and fiber.

Due to their high polyunsaturated fat content, walnuts are perishable and should be stored in an airtight container in the refrigerator, where they will keep for six months, or the freezer, where they will last for one year.

If you plant walnut trees, you can expect your first nuts big enough to eat by year six. Trees continue to produce walnuts for as long as a century.California walnuts account for 99% of the commercial U.S. supply and two thirds of the world supply. Learn more at www.walnutinfo.com.

Prep: 40 min.
Chill: 30 min.
Bake: 25 min. + 25 min.
Oven: 375° F.

12 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon finely shredded orange peel
Pastry for a Single-Crust Deep-Dish Pie
1 15-ounce can pumpkin
3/4 cup sugar
2 teaspoons pumpkin pie spice
3 eggs
3/4 cup half-and-half or light cream
3/4 cup broken walnuts
1/2 cup milk chocolate-covered toffee pieces or chopped chocolate - covered English toffee bars
1/4 cup packed brown sugar
Hot fudge ice cream topping (optional)
Whipped cream (optional)
Pumpkin pie spice (optional)

Step 1: In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.

Step 2: Preheat oven to 375° F. Prepare Pastry for a Single-Crust Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll dough from center to edge into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2 - to 10-inch deep-dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high. Do not prick pastry.

Step 3: For pumpkin filling: In a large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese layer. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes.

Step 4: In a small bowl, combine walnuts, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with walnut mixture.

Step 5: Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice. Makes 10 servings.

Pastry for a Single-Crust Deep-Dish Pie:
In a medium bowl, stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all of the dough is moistened (5 to 6 tablespoons cold water total). Form dough into a ball.