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.

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