FOR THE CRUST – 3/4 cup raw walnut – 1 cup all purpose flour – 3/4 tsp salt – 2 Tbsp granulated sugar – 1 stick, or 1/2 cup unsalted butter, cold – 3 Tbsp cold water FOR THE PUMPKIN FILLING – 1 cup granulated sugar – 4 Tbsp water – 1 pinch cream of tartar – 1 cup heavy whipping cream – 1 cup canned pumpkin puree – 2 Tbsp light brown sugar – 1 Tbsp all purpose flour – 3 large eggs – 1/4 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1/4 tsp ground ginger – 1/8 tsp ground cloves FOR THE CANDIED WALNUTS – 1/4 cup granulated sugar – 2 Tbsp water – 1/2 cup whole raw walnut