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Luscious Layered Pumpkin Pie

Discover a rich brown sugar layer under a creamy pumpkin filling - not your ordinary pumpkin pie!

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  • prep time 20 min
  • total time 1 hr 45 min
  • ingredients 15
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 1 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.
  • 2 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
407
,
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
),
Sodium
277mg
277%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.