Date Nut Pumpkin Pie
This is a delicious two-in-one pie!! the flavor of date and nut with the forever delicious flavor of pumpkin!! So Go-o-o-od!!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1single crust pastry dough (9-inch)
DATE-NUT LAYER
- 1
- 3⁄4cup water
- 1⁄3
- 1⁄2
- 1⁄2teaspoon cinnamon
FILLING
- 2
- 1 1⁄2cups mashed cooked pumpkin (not pumpkin pie filling) or 1 1/2 cups canned solid pack pumpkin (not pumpkin pie filling)
- 1(270 ml) can evaporated milk
- 1⁄2cup sugar
- 1⁄2
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon nutmeg
- 1⁄4teaspoon salt
- 1⁄8teaspoon clove
Advertisement
DIRECTIONS
- Heat oven to 450°F.
- DATE-NUT LAYER: In a medium saucepan combine dates and water; cook over medium heat until mixture comes to a boil and dates have softened.
- Add 1/3 cup brown sugar and butter. Stir to blend. Remove from heat.
- Stir in nuts and cinnamon. Cool while preparing filling.
- FILLING: In a medium bowl, beat lightly, add pumpkin, evaportaed milk, granulated sugar 1/2 cup brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.
- Spoon date-nut mixture into unbaked pie crust. Pour in filling.
- Bake at 450F for 10 minutes. Reduce oven temperature to 350°F Bake 45-50 minutes or until knife inserted in center comes out clean.
- Cool to room temerature before serving.
- GARNISH: Spoon whipped cream around outer edge of pie just before serving. Refrigerate leftover pie.
- Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.
Advertisement