DATE NUT PUMPKIN PIE

Date Nut Pumpkin Pie image

Provided by Chef mariajane

Categories Pie

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

1 single crust pastry dough (9-inch)
1 (8 ounce) package pitted dates, chopped
3/4 cup water
1/3 cup brown sugar, firmly packed
1/3 cup butter or 1/3 cup margarine
1/2 cup walnuts, chopped
1/2 teaspoon cinnamon
2 eggs
1 1/2 cups mashed cooked pumpkin (not pumpkin pie filling) or 1 1/2 cups canned solid pack pumpkin (not pumpkin pie filling)
1 (270 ml) can evaporated milk
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon clove

Steps:

Heat oven to 450°F.
DATE-NUT LAYER: In a medium saucepan combine dates and water; cook over medium heat until mixture comes to a boil and dates have softened.
Add 1/3 cup brown sugar and butter. Stir to blend. Remove from heat.
Stir in nuts and cinnamon. Cool while preparing filling.
FILLING: In a medium bowl, beat lightly, add pumpkin, evaportaed milk, granulated sugar 1/2 cup brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.
Spoon date-nut mixture into unbaked pie crust. Pour in filling.
Bake at 450F for 10 minutes. Reduce oven temperature to 350°F Bake 45-50 minutes or until knife inserted in center comes out clean.
Cool to room temerature before serving.
GARNISH: Spoon whipped cream around outer edge of pie just before serving. Refrigerate leftover pie.
Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.