Elegant Pumpkin-Walnut Layered Pie
This is the greatest Pumpkin Pie ever.
Yield
10 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
shortbread pie crust
refrigerated |
* |
| 1 | large |
eggs
lightly beaten |
|
| 1 ¼ | cups |
brown sugar, light
firmly packed, divided |
*
|
| 1 | cup |
walnuts
finely chopped and toasted |
|
| 3 | tablespoons |
butter
or margarine |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| 8 | ounces |
cream cheese (reduced-fat)
softened |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
or whole wheat |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
allspice
ground |
*
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | x |
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
shortbread pie crust
refrigerated |
* |
| 1 | large |
eggs
lightly beaten |
|
| 296 | ml |
brown sugar, light
firmly packed, divided |
*
|
| 237 | ml |
walnuts
finely chopped and toasted |
|
| 45 | ml |
butter
or margarine |
|
| 1.3 | ml |
vanilla extract
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
softened |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
or whole wheat |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
allspice
ground |
*
|
| 2.5 | ml |
nutmeg
ground |
|
| 1 | x |
whipped cream
optional |
*
|
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.
