Shelly's Recipe

PUMPKIN WALNUT LAYERED PIE

Category: Pies - Fruit

1 (15 oz) pkg refrigerated piecrusts
1 large egg, lightly beaten
11/4 cups brown sugar, divided
1 cup chopped walnuts, toasted
3 tbsp butter, melted
1/4 tsp vanilla extract
1 (8 oz) pkg cream cheese, softened
2 large eggs
1 (15 oz) can pumpkin
2 tbsp flour
1 tsp ground cinnamon
1/2 tsp ground ginger, allspice and nutmeg
Whipped topping

Roll 1 pie crust to press out fold lines; cut out pastry leaves, using a 2 inch leaf shaped cookie cutter. Brush leaves with beaten egg. Place leaves on an ungreased baking sheet. Bake at 425 for 6-7 minutes or until golden. Cool completely over a wire rack. Fit remaining pie crust into a 9 inch pie plate according to package directions, fold edges under, and crimp. Bake at 425 for 6 minutes. Combine 1/2 cup brown sugar and next 3 ingredients, spread in bottom of baked pie crust.

Beat cream cheese until creamy. Gradually add remaining 3/4 cup brown sugar, beating well. Add eggs and pumpkin, beating well. Combine flour and next 4 ingredients; add to cream cheese mixture, beating until blended. Pour cream cheese filling over walnut layer. Bake at 425 for 10 minutes. Reduce oven temperature to 350, and bake for 30 minutes or until pie is set; remove from oven. Cool on wire rack. Arrange pastry leaves on pie. Serve warm or chilled with whipped cream.