Serves: 8
Prep Time: 40 minutes
Cook Time: 1 hour

Date Nut Pumpkin Pie

Date Nut Pumpkin Pie
 Average 5 out of 5


Ingredients for the Crust
Single Crust Classic Crisco® Pie Crust
Ingredients for the Date-Nut Layer 
1(8-oz.) pkg.  pitted dates, chopped
3/4cup  water 
1/3cup  brown sugar, firmly packed 
1/4cup  butter 
1/2cup  walnuts, chopped 
1/2tsp.  ground cinnamon 
Ingredients for the Filling 
2large eggs 
1-1/2cups  cooked pumpkin, mashed or 1-1/2 cups canned solid-pack pumpkin; do not use pumpkin pie filling 
1cup  PET® Evaporated Milk 
1/2cup  granulated sugar 
1/2cup  brown sugar, firmly packed 
1/2tsp.  ground cinnamon 
1/2tsp.  ground ginger 
1/2tsp.  ground nutmeg 
1/4tsp.  salt 
1/8tsp.  cloves 
Ingredients for the Garnish 
Sweetened whipped cream 


Prepare single piecrust according to recipe directions, using a 9-inch pie plate; do not bake. Reserve dough scraps for cutouts, if desired.*
Combine dates and water in medium saucepan; cook over medium heat until the mixture comes to a boil and dates have softened.
Add 1/3 cup of brown sugar and butter. Stir to blend. Remove from heat. Stir in nuts and cinnamon. Cool while preparing filling.
Beat eggs lightly in medium bowl; add pumpkin, evaporated milk, granulated sugar, 1/2 cup of brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.
Spoon date-nut mixture into unbaked piecrust. Pour in filling.
Bake at 450°F for 10 minutes. Reduce oven temperature to 350°F.
Bake an additional 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving.
Spoon whipped cream around the outer edge of the pie just before serving. Refrigerate leftover pie.

*Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked piecrust.

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