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.
- 1 (15 ounce) package refrigerated pie crusts
- 1 large egg, lightly beaten
- 1 1⁄4 cups light brown sugar, firmly packed and divided
- 1 cup walnuts, finely chopped and toasted
- 3 tablespoons butter
- 1⁄2 teaspoon vanilla extract
- 1 (16 ounce) can pumpkin (NOT pumpkin pie mix)
- 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 pieplate according to package directions; fold edges under and crimp.
- 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.
- Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on 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, beat until blended. Spoon pumpkin mixture over walnut mixture.
- 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.