PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake. Reserve dough scraps for pastry cutouts, if desired.
HEAT oven to 425°F.
COMBINE nuts, 1/2 C. brown sugar, butter, flour and 1/4 tsp. almond extract in medium bowl. Toss with fork until well blended.
SPOON into unbaked pie crust. Press firmly on bottom and part way up sides. Refrigerate.
COMBINE 1 1/4 C. brown sugar and cream cheese in bowl of electric mixer; beat at medium speed until well blended.
BEAT in eggs, pumpkin, evaporated milk, sour cream and molasses at low speed.
ADD cinnamon, nutmeg, salt, ginger, cloves and 1/2 tsp. almond extract. Beat 1 minute. Spoon over almond layer.
BAKE at 425°F for 15 minutes. Reduce oven temperature to 350°F. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake an additional 50 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving.
DECORATE with baked pastry cutouts, if desired. Refrigerate leftover pie.
(1 slice, 1/8 of pie)
Calories from Fat260g
Total Fat 29g
Saturated Fat 10g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 74g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet