Date Nut Pumpkin Pie Recipe
Servings: 1
Ingredients
- Pastry for single crust pie
- 1 pkt Whole pitted dates, minced
- 3/4 c. Water
- 1/3 c. Packed brn. sugar
- 1/4 c. Butter or possibly margarine
- 1/2 c. Minced walnuts
- 1/2 tsp Cinnamon
- 2 x Large eggs
- 1 1/2 c. Pumpkin (not pump. filling)
- 1/2 c. Granulated sugar
- 1/2 c. Packed brown sugar
- 1 c. Evaporated lowfat milk
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
- 1/8 tsp Grnd cloves Sweetened whipped cream or possibly Whipped topping
Directions
- CRUST: Roll and press crust into 9" pie plate. Don't bake. Reserve dough scraps for coutouts if you like. Heat oven to 450 F.
- DATE-NUT LAYER: Combine dates and water in a med. saucepan. Cook on med.
- heat till mix comes to a boil and dates have softened. Add in 1/3 c. brown sugar and butter. Stir to blend. Remove from heat. Stir in nuts and cinnamon. Cold while preparing filling.
- FILLING: Beat Large eggs lightly in a med. bowl. Add in pumpkin, granulated and brn. sugars, evap. lowfat milk, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.
- Spoon date-nut mix proportionately into unbaked pie crust. Pour in pumpkin filling.
- Bake at 450 F. for 10 minutes. Reduce oven to 350 and continue baking for 35 minutes., or possibly till knife inserted in center comes out clean. Cold to room temperature before garnishing. Pipe or possibly spoon whipped cream around outer edges of pie before serving. Chill leftover pie.
Adding to Planner
