For the Cinnamon Sugar Walnuts, preheat the oven to 250°F.

Whisk together egg white and 1 teaspoon water until frothy.

Stir in sugar and spices.

Add nuts and stir to coat well.

Butter a baking sheet and spread nuts evenly in pan.

Bake 40 to 50 minutes, until nuts are dry.

Allow to cool, break or chop into chunks and store in an airtight container until ready to use.

For the Pumpkin Pie, increase the oven temperature to 425°F.

Whisk together sugar, ginger, spices and salt with eggs in a mixing bowl.

Stir in pumpkin purée until well mixed.

Whisk in evaporated milk and vanilla.

Divide mixture between pie shells and place on a baking sheet.

Bake 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake 25 minutes longer.

Pies are done when a knife inserted in the center comes out clean.

Remove pies from oven and allow to cool.

Pies can be made up to two days in advance and refrigerated until ready to serve.

For the Spiced Crème Anglaise, whisk together sugar, cinnamon, ginger, allspice and egg yolks until light yellow and frothy. Set aside.

Heat half-and-half in a saucepan over medium heat with vanilla bean until it begins to simmer.

Whisk a small amount of half-and-half into the egg yolk mixture.

Then whisk the remaining half-and-half into the egg yolk mixture.

Pour the combined egg and half-and-half mixture back into the saucepan and heat over medium heat until it just begins to simmer. Do not let the mixture boil.

Gently cook until mixture thickens and coats the back of a wooden spoon.

Remove from heat and strain though a fine mesh strainer.

Remove vanilla bean, slice lengthwise and scrape seeds into the sauce, or add extract.

Cover and refrigerate for up to 3 days.

Slice pie and serve with crème anglaise and walnuts.