Date-Nut Pumpkin Pie

Recipe Ingredients

		Crust-----
		Pastry for single crust pie
		Date-nut layer-----
1		Whole pitted dates - chopped
3/4 cup	177ml	Water
1/3 cup	65g / 2.3oz	Packed brn. Sugar
1/4 cup	49g / 1.7oz	Butter or margarine
1/2 cup	73g / 2.6oz	Chopped walnuts
1/2 teaspoon	2.5ml	Cinnamon
		Filling-----
2		Eggs
1 1/2 cups	355ml	Pumpkin - (not pump. Filling)
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	80g / 2.8oz	Packed brown sugar
1 cup	237ml	Evaporated milk
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground cloves
		Garnish-----
		Sweetened whipped cream or
		Whipped topping

Recipe Instructions

CRUST: Roll and press crust into 9" pie plate. Do not bake. Reserve dough scraps for coutouts if desired. Heat oven to 450F.

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 brown 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 450F. for 10 minutes. Reduce oven to 350 and continue baking for 35 minutes., 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.

Source:
Restuarant in Eureka Springs, CA/Taste of Home/R. Banghart

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