Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This was presented on a local TV show this morning and when I started looking around, I realized the original recipe came from my mom. I called her and she told me it was one of the recipes from the LSU Ag Service cookbook that they did years ago and that is it a stupendous pie that when prepared according to the directions makes a superb presentation on a Thanksgiving or Fall table.

Ingredients Nutrition

Directions

  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.
  2. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
  3. Bake leaves at 350 degrees 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 degrees.
  4. Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on bottom of baked piecrust.
  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, beat until blended. Spoon pumpkin mixture over walnut mixture.
  6. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, 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.

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