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

1. CRUST: Roll and press crust into 9 inch pie plate.
2. Do not bake.
3. Reserve dough scraps for coutouts if desired.
4. Heat oven to 450F (230C).
5. DATE-NUT LAYER: Combine dates and water in a medium saucepan.
6. Cook on medium heat until mixture comes to a boil and dates have softened.
7. Add 13 cup brown sugar and butter.
8. Stir to blend.
9. Remove from heat.
10. Stir in nuts and cinnamon.
11. Cool while preparing filling.
12. FILLING: Beat eggs lightly in a medium bowl.
13. Add pumpkin, granulated and brown sugars, evaporated milk, cinnamon, ginger, nutmeg, salt and cloves.
14. Stir to blend.
15. Spoon date-nut mix evenly into unbaked pie crust.
16. Pour in pumpkin filling.
17. Bake at 450 degree F for 10 minutes.
18. Reduce oven to 350F (180C) F and continue baking for 35 minutes or until knife inserted in center comes out clean.
19. Cool to room temperature before garnishing.
20. Pipe or spoon whipped cream around outer edges of pie before serving.
21. 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)