Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        crust
     1/3  cup           walnuts -- toasted
     1/3  cup           hazelnuts -- toasted
     1/3  cup           almonds -- toasted
   1      cup           graham cracker crumbs
     1/4  cup           dark brown sugar -- firmly
                        packed
     1/2  tablespoon    pumpkin pie spice
   5      tablespoons   unsalted butter -- melted
                        filling
  18      ounces        sweet potatoes
   3      large         eggs
   3      tablespoons   butter
     1/2  cup           dark brown sugar -- firmly
   2      tablespoons   honey
   1      tablespoon    pumpkin pie spice
     1/2  cup           whipping cream
                        topping
     1/4  cup           unsalted butter -- (1/2 stick)
     1/4  cup           dark brown sugar -- firmly
                        packed
     1/3  cup           whole almonds -- toasted
     1/3  cup           whole hazelnuts -- toasted
     1/3  cup           walnuts -- toasted

Preparation:

For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside. For Filling: Preheat oven to 350~. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth. Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes. MEANWHILE, PREPARED TOPPING: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minutes. Mix in nuts, coating completely. Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer pie to rack and cool completely.