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Pumpkin Layered Pie




Source of Recipe


Macklinda


List of Ingredients




Pumpkin Layered Pie

1 package refrigerated pie crusts
1 large egg, slightly beaten
1 ¼ cups packed light brown sugar, divided
1 cup finely chopped and toasted pecans
3 tablespoons margarine
¼ teaspoon vanilla
16 ounce can pumpkin
8 ounces cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground all-spice
½ teaspoon ground nutmeg



Recipe



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 and set aside.

Place remaining pie crust into 9-inch pie plate fold edges under and crimp. Bake leaves at 350 degrees for 10 to 12 minutes or until golden brown. Remove leaves and cool.

Combine ½ cup light brown sugar, chopped pecans, butter and vanilla; spread on bottom of piecrust.

Beat pumpkin, cream cheese, 2 eggs and remaining ¾ cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice and nutmeg beating until well-blended. Spoon pumpkin mixture over pecan mixture.
Bake at 425 degree for 15 minutes. Reduce temperature to 350 degrees and bake 30 minutes or until pie is set. Remove pie to a wire rack. Cool. Arrange leaves on top of pie.

Makes 8 slices.