Elegant Pumpkin-Walnut Layered Pie
Submitted by happyzhangbo
Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.
YIELD
10 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the pumpkin pie that earns a spot at the head of the Thanksgiving table. Two layers do the work: a buttery praline of toasted walnuts and brown sugar spread across the bottom of the crust, then a cream-cheese-enriched pumpkin custard spooned over the top.
The cream cheese is the upgrade that takes it past ordinary pumpkin pie. Beaten into the filling, it adds a tangy, cheesecake-like richness and a denser, silkier set than the usual custard. A full lineup of warm spices, cinnamon, ginger, allspice and nutmeg, gives it that unmistakable autumn perfume.
Toasting the walnuts before they go in deepens their flavor and keeps the praline layer from tasting raw or pasty. As the pie bakes, that bottom layer caramelizes against the crust.
The flourish is the decoration: extra crust cut into leaf shapes, brushed with egg and baked golden, then arranged on top. Serve warm or chilled with a cloud of whipped cream.
Pro Tips
- Toast the walnuts until fragrant before mixing the praline; it makes a real difference.
- Soften the cream cheese fully so the filling beats smooth without lumps.
- Bake just until the center is set with a slight jiggle; overbaking cracks the top.
- Cool completely, or chill, before slicing so the layers hold their shape.
Variations
- Swap the walnuts for pecans for a more traditional praline.
- Use a graham or gingersnap crust in place of shortbread.
- Add a pinch of cloves or a splash of bourbon to the filling.
Ingredients
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 ½ 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 ¾ 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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