Elegant Pumpkin-Walnut Layered Pie
by Karen Mussoline
Email:karenmussoline@aol.com

URL Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000364650&coo
Source: Southern Living, NOVEMBER 2002
Course: Desserts
Cuisine: American
Food Group: Cheese
Serves: 8

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)

Preparation

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.

 

 

 

 

Notes: