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DDJ-- Pumpkin Walnut Layered Pie, 11-02-09
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DDJ
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Nov 04, 2009 20:23 PST
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Dessert du Jour 11-02-09
US Library of Congress ISSN: 1533-0966
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Pumpkin Walnut Layered Pie
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)
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 pie plate according to package
directions; fold edges under and crimp.
Bake leaves at 350F 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 425F.
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 425F for 15 minutes. Reduce temperature to 350F, 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. Yield: Makes 10 servings.
(nutritional info not available)
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