Layered Pumpkin Walnut Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (15 ounce) package refrigerated pie crusts
• 1 large egg, lightly beaten
• 1 1/4 cups light brown sugar, firmly packed and divided
• 1 cup walnuts, finely chopped and toasted
• 3 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 (16 ounce) can pumpkin (not pumpkin pie mix)
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• whipped cream (optional)

Recipe

• 1 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.
• 2 fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
• 3 bake leaves at 350 degrees 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 degrees.
• 4 combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on bottom of baked piecrust.
• 5 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, beat until blended. spoon pumpkin mixture over walnut mixture.
• 6 bake at 425 degrees for 15 minutes. reduce temperature to 350 degrees, 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.