Elegant Pumpkin-Walnut Layered Pie

Elegant Pumpkin-Walnut Layered Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (15-ounce) package refrigerated piecrusts

  • 1

    large egg, lightly beaten

  • cups firmly packed light brown sugar, divided

  • 1

    cup walnuts, finely chopped and toasted

  • 3

    tablespoons butter or margarine

  • ¼

    teaspoon vanilla extract

  • 1

    (16-ounce) can pumpkin

  • 1

    (8-ounce) package cream cheese, softened

  • 2

    large eggs

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground ginger

  • ½

    teaspoon ground allspice

  • ½

    teaspoon ground nutmeg

  • Whipped cream (optional)

Directions

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp. Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°. Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust. Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture. Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.


Nutrition

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