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    Pumpkin Layered Pie

    Source of Recipe


    List of Ingredients

    Pumpkin Layered Pie

    1 package refrigerated pie crusts
    1 large egg, slightly beaten
    1 cups packed light brown sugar, divided
    1 cup finely chopped and toasted pecans
    3 tablespoons margarine
    teaspoon vanilla
    16 ounce can pumpkin
    8 ounces cream cheese, softened
    2 large eggs
    2 tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    teaspoon ground ginger
    teaspoon ground all-spice
    teaspoon ground nutmeg


    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 pie crust into 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 cup light brown sugar, chopped pecans, butter and vanilla; spread on bottom of piecrust.

    Beat pumpkin, cream cheese, 2 eggs and remaining 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 degree for 15 minutes. Reduce temperature to 350 degrees and bake 30 minutes or until pie is set. Remove pie to a wire rack. Cool. Arrange leaves on top of pie.

    Makes 8 slices.




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