Luscious Layered Pumpkin Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Discover a rich brown sugar layer under a creamy pumpkin filling - not your ordinary pumpkin pie!
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
3 eggs
1 1/4 cups packed light brown sugar
1 cup walnuts, toasted, chopped
3 tablespoons butter, softened
1/4 teaspoon vanilla
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, softened
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, if desired
Additional chopped walnuts, if desired
Instructions
Heat oven to 425 °F. Unroll 1 pie crust on work surface or cutting board; cut into 1/2-inch squares with knife. Lightly beat 1 of the eggs; brush over squares. Set aside. Place second pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Arrange squares around edge of crust, slightly overlapping. Brush edge with lightly beaten egg.
In medium bowl, mix 1/2 cup of the brown sugar, nuts, the butter and vanilla; spread in crust. In another bowl, beat pumpkin, cream cheese and remaining 2 eggs and 3/4 cup brown sugar with electric mixer on medium speed. Beat in flour, cinnamon, ginger, allspice and nutmeg. Spoon over nut mixture. Bake 15 minutes. Reduce oven temperature to 350 °F; bake 30 minutes longer or until set. Cool. Garnish with whipped cream and additional nuts.
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