Elegant Pumpkin-Walnut Layered Pie

Ingredients

• 1.3 cups brown sugar light divided packed
• 3 tablespoons butter 
• 16 ounce pumpkin puree canned
• 8 ounce cream cheese softened
• 1 large eggs lightly beaten
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon nutmeg 
• 15 ounce pie crust dough refrigerated
• 0.3 teaspoon vanilla extract 
• 1 cup walnuts toasted finely chopped

Equipment

• baking sheet
• oven
• wire rack
• hand mixer

Directions

1. Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter.
2. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
3. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
4. Bake leaves at 350 for 10 to 12 minutes or until golden.
5. Bake piecrust for 6 minutes or until lightly browned.
6. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 42
7. Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
8. Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer.
9. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
10. Bake at 425 for 15 minutes. Reduce temperature to 350, and bake 30 more minutes or until pie is set.
11. Remove pie to a wire rack; cool. Arrange leaves on top of pie.
12. Serve warm or chilled with whipped cream, if desired.