Walnut-Date Pumpkin Pie

• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
• 1 cup packed light brown sugar, divided
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1 cup evaporated milk
• 1/2 cup finely chopped dates
• 1/3 cup chopped walnuts, toasted
• Whipped cream

1. In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350u0b0 for 5 minutes; cool on a wire rack.
2. In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil.
3. Bake at 350u0b0 for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.

flour, cold butter, brown sugar, eggs, ground cinnamon, ground cloves, pumpkin, milk, dates, walnuts, cream

Taken from www.tasteofhome.com/recipes/walnut-date-pumpkin-pie/ (may not work)