Elegant Pumpkin-Walnut Layered Pie Source: Southern Living, NOVEMBER 2002 Course: Desserts Cuisine: American Food Group: Cheese Serves: 8 |
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Ingredients
| 15 ounce package refrigerated piecrusts |
| 1 large egg, lightly beaten |
| 1-1/4 cup(s) firmly packed light brown sugar, divided |
| 1 cup(s) walnuts, finely chopped and toasted |
| 3 tablespoon(s) butter or margarine |
| 1/4 teaspoon(s) vanilla extract |
| 16 ounce can pumpkin |
| 8 ounce package cream cheese, softened |
| 2 large eggs |
| 2 tablespoon(s) all-purpose flour |
| 1 teaspoon(s) ground cinnamon |
| 1/2 teaspoon(s) ground ginger |
| 1/2 teaspoon(s) ground allspice |
| 1/2 teaspoon(s) ground nutmeg |
| Whipped cream (optional) |
Instructions
PreparationRoll 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.
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