Elegant Pumpkin-Walnut Layered Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1 large egg, lightly beaten |
1 1/4 cups firmly packed light brown sugar, divided |
1 cup walnuts, finely chopped and toasted |
3 tablespoons butter or margarine |
1/4 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 |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
whipped cream (optional) |
Directions:
1. 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.
2. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
3. 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°.
4. Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
5. 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.
6. 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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