Elegant Pumpkin-Walnut Layered Pie
Watching your figure? This vegetarian recipe has 525 calories, 8g of protein, and 31g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. Not Head to the store and pick up ground nutmeg, ground allspice, pumpkin, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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 42
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.