Date-Nut Pumpkin Pie
- 1 each pastry for single pie crust
- 1 package dates chopped, whole, pitted
- 3/4 cup water
- 13 cup brown sugar packed
- 1/4 cup butter or margarine
- 1/2 cup walnuts chopped
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 1/2 cups pumpkin
- 1/2 cup sugar granulated
- 1/2 cup brown sugar granulated
- 1 cup evaporated milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 18 teaspoon cloves ground
- 1 x whipped topping, prepared for garnish
- CRUST: Roll and press crust into 9 inch pie plate.
- Do not bake.
- Reserve dough scraps for coutouts if desired.
- Heat oven to 450F (230C).
- DATE-NUT LAYER: Combine dates and water in a medium saucepan.
- Cook on medium heat until mixture comes to a boil and dates have softened.
- Add 13 cup 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 medium bowl.
- Add pumpkin, granulated and brown sugars, evaporated 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 degree F for 10 minutes.
- Reduce oven to 350F (180C) F and continue baking for 35 minutes 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.
pastry, dates, water, brown sugar, butter, walnuts, cinnamon, eggs, pumpkin, sugar, brown sugar, milk, cinnamon, ginger, nutmeg, salt, cloves ground
Taken from recipeland.com/recipe/v/date-nut-pumpkin-pie-46166 (may not work)