Date-nut pumpkin pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for single crust pie | ||
| 1 | pack | Whole pitted dates, chopped |
| ¾ | cup | Water |
| ⅓ | cup | Packed brn. sugar |
| 2 | Eggs | |
| 1½ | cup | Pumpkin (not pump. filling) |
| ½ | cup | Granulated sugar |
| ½ | cup | Packed brown sugar |
| 1 | cup | Evaporated milk |
| Sweetened whipped cream or | ||
| ¼ | cup | Butter or margarine |
| ½ | cup | Chopped walnuts |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground cloves |
| Whipped topping | ||
Directions
CRUST
DATE-NUT LAYER
FILLING
GARNISH
CRUST: Roll and press crust into 9" pie plate. Do not bake.
Reserve dough scraps for coutouts if desired. Heat oven to 450 F.
DATE-NUT LAYER: Combine dates and water in a med. saucepan. Cook on med. heat until mixture comes to a boil and dates have softened. Add ⅓ c. 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 med. bowl. Add pumpkin, granulated and brn. sugars, evap. 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 F. for 10 min. Reduce oven to 350 and continue baking for 35 min., 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.