Elegant Pumpkin-Walnut Layered Pie

This is the greatest Pumpkin Pie ever.

50 minutes Prep: 15 minutes Cook: 35 minutes

207 calories per serving view nutrition facts

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15	ounces	shortbread pie crust	refrigerated
1	large	egg	lightly beaten
1 1/4	cups	brown sugar, light	firmly packed, divided
1	cup	walnuts	finely chopped and toasted
3	tablespoons	butter	or margarine
1/4	teaspoon	vanilla extract
16	ounces	pumpkin (canned)
8	ounces	cream cheese (light)	softened
2	large	eggs
2	tablespoons	flour, all-purpose	or whole wheat
1	teaspoon	cinnamon, ground
1/2	teaspoon	ginger	ground
1/2	teaspoon	all-spice (ginger, cloves, cinnamon)	ground
1/2	teaspoon	nutmeg	ground
1	x	whipped cream	optional

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.

Serving Size 106g

Amount per Serving

Calories 207 73% of calories from fat