Elegant Pumpkin-Walnut Layered Pie

I have been making this pie for about 15 years and it is always  a special treat.  have never been able to get the cream cheese to blend without having small chunks in the mix.  Do you have any suggestions?  Thanks. 

Made this for Thanksgiving dinner yesterday. Really great twist, yet still fulfilling the 'need' for pumpkin pie at Thanksgiving. I melted the 3 T of butter before adding the walnuts. I couldn't see how it would work unless I did. I also used low fat cream cheese (because the Pumpkin Pie Cake from this site called for it and I thought this recipe did too). It worked perfectly. I now have a new favorite dessert. Awe-some! I also never use refrigerated pie crusts. Making mine with oil is much (much) better and very simple.

One of the Best Pies I have EVER made!

I have made this pie every year since 2002, and every year I am asked to please bring my "special pumpkin pie". Even my sister, who is the master baker in the family, has said best pumpkin pie EVER! It's not only beautiful- it tastes even better than it looks.

I really like this pie. The changes I made were using pecans instead of walnuts-pre-baking the crust for 10 mins instead of 6 and combining the cream cheese and brown sugar first before adding pumpkin. I added the eggs last after all the spices. Texture is firmer than a traditional pumpkin pie, like a cheesecake and I love the praline mixture in the bottom of the crust. I served it chilled with whipped cream.

I made this last year...rave reviews! It is a big hit and a nice twist on traditional pumpkin pie. Will definitely make it again!

Great pie. The creamy pumpkin layer balances out the really sweet walnut layer.

The best pumpkin pie I've ever had. I continue to get requests for this (it's springtime right now!).

We made the pie from fresh pumpkins which was wonderful. The cookies cutter shapes allowed us to match the pie to the holiday. W will definitely fix again.