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Walnut Pumpkin Pie

08 Nov

Walnut pumpkin pie

  • Home-Made Pie crusts (Recipe in link) OR 1 (15-ounce) package refrigerated pie crusts
  • 1 large egg, lightly beaten
  • 1 1/4 cups firmly packed light brown sugar, divided
  • 1 cup walnuts, finely chopped and toasted (Recipe below)
  • 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 pie crust; cut out shapes with any mini cookie cutter that fits your theme. Brush them with lightly beaten egg, and place on a baking sheet; set aside.

Fit remaining piecrust into a 9-inch pieplate; fold edges under and crimp.

Bake cut outs at 350° for 10 to 12 minutes or until golden. Bake pie crust for
6 minutes or until lightly browned. Remove cut outs and pie crust from oven;
let cool. Increase oven temperature to 425°.

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 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more
minutes or until pie is set. Remove pie to a wire rack; cool. Arrange cut outs
on top of pie.

Cut pumpkin pie

Serve warm or chilled with whipped cream, if desired.

How to toast nuts:

Heat oven to 425° .

Spread the desired amount of nuts onto a cookie sheet lined with parchemtn paper (or tin foil).

Bake for 3 – 5 minuites or until they turn coor and smell nutty. Do not over cook or the taste will be of burnt nuts.

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Posted by on November 8, 2009 in Desserts, Recipes

 

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