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Elegant Pumpkin-Walnut Layered Pie

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Recipe

This is the greatest Pumpkin Pie ever.

 

Yield

10 servings

Prep

15 min

Cook

35 min

Ready

50 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
15 ounces shortbread pie crust
refrigerated
*
1 large eggs
lightly beaten
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1 ¼ cups brown sugar, light
firmly packed, divided
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1 cup walnuts
finely chopped and toasted
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3 tablespoons butter
or margarine
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¼ teaspoon vanilla extract
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16 ounces canned pumpkin purée
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8 ounces cream cheese (reduced-fat)
softened
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2 large eggs
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2 tablespoons all-purpose flour
or whole wheat
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1 teaspoon cinnamon
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½ teaspoon ginger
ground
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½ teaspoon allspice
ground
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½ teaspoon nutmeg
ground
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1 x whipped cream
optional
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g shortbread pie crust
refrigerated
*
1 large eggs
lightly beaten
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296 ml brown sugar, light
firmly packed, divided
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237 ml walnuts
finely chopped and toasted
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45 ml butter
or margarine
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1.3 ml vanilla extract
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462.4 ml/g canned pumpkin purée
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231.2 ml/g cream cheese (reduced-fat)
softened
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2 large eggs
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3E+1 ml all-purpose flour
or whole wheat
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5 ml cinnamon
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2.5 ml ginger
ground
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2.5 ml allspice
ground
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2.5 ml nutmeg
ground
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1 x whipped cream
optional
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 20773% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 119mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 16g
Vitamin A 156% Vitamin C 4%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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