Elegant Pumpkin-Walnut Layered Pie

12 Reviews
ADD YOUR REVIEW
Yield
Makes 10 servings
November 2002
RECIPE BY Southern Living

Ingredients

  • 1 (15-ounce) package refrigerated piecrusts
  • 1 large egg, lightly beaten
  • 1 1/4 cups firmly packed light brown sugar, divided
  • 1 cup walnuts, finely chopped and toasted
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon vanilla extract
  • 1 (16-ounce) can pumpkin
  • 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)

How to Make It

Step 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.

Step 2

Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Step 3

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°.

Step 4

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.

Step 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, beating until blended. Spoon pumpkin mixture over walnut mixture.

Step 6

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

new favorite

aphrodite
November 27, 2015
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.

cloudninegirl's Review

digbugsgirl
November 28, 2013
N/A

mary327's Review

nadiam
December 01, 2012
N/A

Semiresponsive's Review

theloo007
November 05, 2012
N/A

llawrence1970's Review

cloudninegirl
October 13, 2012
N/A

theloo007's Review

enest422
November 22, 2011
One of the Best Pies I have EVER made!

aphrodite's Review

Semiresponsive
November 16, 2010
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.

nadiam's Review

roweena
November 27, 2009
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.

enest422's Review

llawrence1970
November 25, 2009
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!

digbugsgirl's Review

mary327
November 24, 2009
Great pie. The creamy pumpkin layer balances out the really sweet walnut layer.