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Luscious Layered Pumpkin Pie

Luscious Layered Pumpkin Pie
  • Prep 20 min
  • Total 1 hr 45 min
  • Ingredients 15
  • Servings 12
Discover a rich brown sugar layer under a creamy pumpkin filling - not your ordinary pumpkin pie!
Updated November 7, 2013

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

Nutrition Facts

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