Date-nut Pumpkin Pie

  • on November 15, 2009
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Ingrients & Directions

Pastry for single crust pie

1 pk Whole pitted dates, chopped 1/4 c Butter or margarine
3/4 c Water 1/2 c Chopped walnuts
1/3 c Packed brn. sugar 1/2 ts Cinnamon

2 Eggs 1/2 ts Cinnamon
1 1/2 c Pumpkin (not pump. filling) 1/2 ts Ginger
1/2 c Granulated sugar 1/2 ts Nutmeg
1/2 c Packed brown sugar 1/4 ts Salt
1 c Evaporated milk 1/8 ts Ground cloves

Sweetened whipped cream or Whipped topping

CRUST: Roll and press crust into 9″ pie plate. Do not bake.
Reserve dough scraps for coutouts if desired. Heat oven to 450 F.

DATE-NUT LAYER: Combine dates and water in a med. saucepan. Cook on
med. heat until mixture comes to a boil and dates have softened. Add
1/3 c. brown sugar and butter. Stir to blend. Remove from heat.
Stir in nuts and cinnamon. Cool while preparing filling.

FILLING: Beat eggs lightly in a med. bowl. Add pumpkin, granulated
and brn. sugars, evap. milk, cinnamon, ginger, nutmeg, salt and
cloves. Stir to blend.

Spoon date-nut mix evenly into unbaked pie crust. Pour in pumpkin
filling. Bake at 450 F. for 10 min. Reduce oven to 350 and continue
baking for 35 min., or until knife inserted in center comes out
clean. Cool to room temperature before garnishing. Pipe or spoon
whipped cream around outer edges of pie before serving. Refrigerate
leftover pie.

1 servings

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