Date-Nut Pumpkin Pie

* Exported from MasterCook *

DATE-NUT PUMPKIN PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
Pastry for single crust pie
-----DATE-NUT LAYER-----
1 pk Whole pitted dates, chopped
3/4 c Water
1/3 c Packed brn. sugar
1/4 c Butter or margarine
1/2 c Chopped walnuts
1/2 ts Cinnamon
-----FILLING-----
2 Eggs
1 1/2 c Pumpkin (not pump. filling)
1/2 c Granulated sugar
1/2 c Packed brown sugar
1 c Evaporated milk
1/2 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Salt
1/8 ts Ground cloves
-----GARNISH-----
Sweetened whipped cream or
Whipped topping

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 1/3 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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