The best delicious Date-nut Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Date-nut Pumpkin Pie recipe today!
Hello my friends, this Date-nut Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Date-nut Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Date-nut Pumpkin Pie.
What Makes This Date-nut Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Date-nut Pumpkin Pie.
Ready to make this Date-nut Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
Pastry for single crust pie
DATE-NUT LAYER
1 pk Whole pitted dates, chopped 1/4 c Butter or margarine
3/4 c Water 1/2 c Chopped walnuts
1/3 c Packed brn. sugar 1/2 ts Cinnamon
FILLING
2 Eggs 1/2 ts Cinnamon
1 1/2 c Pumpkin (not pump. filling) 1/2 ts Ginger
1/2 c Granulated sugar 1/2 ts Nutmeg
1/2 c Packed brown sugar 1/4 ts Salt
1 c Evaporated milk 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.
Yields
1 servings
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