1/3 cup water |
1/8 teaspoon cream of tartar |
1 1/4 cups sugar |
1 1/4 cups hazelnuts (about 5 1/2 ounces), toasted, husked, coarsely chopped |
1 1/4 cups all purpose flour |
2 teaspoons sugar |
1/4 teaspoon salt |
1/3 cup solid vegetable shortening, cut into 1/2-inch cubes, frozen |
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes |
2 tablespoons (or more) ice water |
1 teaspoon apple cider vinegar |
1 15-ounce can pure pumpkin |
3/4 cup heavy whipping cream |
1/2 cup (packed) golden brown sugar |
2 large eggs |
1 1/2 teaspoons cornstarch |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
2/3 cup chilled whipping cream |
2 tablespoons powdered sugar |