Snack Like a Southerner: Elegant Pumpkin-Walnut Layered Pie

Elegant Pumpkin-Walnut Layered Pie


(15-ounce) package refrigerated pie crusts 
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 
(16-ounce) can pumpkin 
(8-ounce) package cream cheese, softened 
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)
Step One:
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 pie plate according to package directions; fold edges under and crimp."

Step Two:
"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°."

Step Three:
"Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust."

Step Four:
"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."

Step Five:
"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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