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PUMPKIN LAYERED PIE

Source of Recipe

Tarheel Recipes


Recipe Introduction

PILLSBURY PIE CONTEST WINNERS 1st place, Margey Smith, Goldsboro

List of Ingredients

1 15-ounce package refrigerated piecrusts
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
1 16 oz. can pumpkin
1 8 oz. package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
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 piecrust into a 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 degrees F 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. Makes 8 slices.