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Little bee is a small bakery born from a love of baking. Everything is handmade and from 'scratch'. It's a great feeling to know people enjoy something you have made.

Sunday, November 1, 2009

Pumpkin Pie with Walnuts


I've had this recipe for years from a Southern Living magazine.  It is amazing and full of 'Thanksgiving' flavor.  I found the photos on Southern Living's site, theleftoverqueen.com, and alplchildrens.wordpress.com.

Ingredients

  • 1  (15-ounce) package refrigerated piecrusts
  • 1  large egg, lightly beaten
  • 1 1/4  cups  firmly packed light brown sugar, divided
  • 1  cup  walnuts, finely chopped and toasted
  • 3  tablespoons  butter or margarine
  • 1/4  teaspoon  vanilla extract
  • 1  (16-ounce) can pumpkin
  • 1  (8-ounce) package cream cheese, softened
  • 2  large eggs
  • 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 (optional)

Preparation

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; set aside.
Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
Southern Living, NOVEMBER 2002

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