Date Nut Pumpkin Pie

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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.
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