Date Nut Pumpkin Pie
Ingredients
- 1 single crust pastry dough (9-inch) ⓘ
- DATE-NUT LAYER
- 1 (8 ounce) package pitted dates, chopped ⓘ
- 3/4 cup water ⓘ
- 1/3 cup brown sugar, firmly packed ⓘ
- 1/3 cup butter or 1/3 cup margarine ⓘ
- 1/2 cup walnuts, chopped ⓘ
- 1/2 teaspoon cinnamon ⓘ
- FILLING ⓘ
- 2 eggs ⓘ
- 1 1/2 cups 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 ⓘ
- 1/2 cup sugar ⓘ
- 1/2 cup brown sugar, firmly packed ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1480
kcal
74% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).