Date Nut Pumpkin Pie
|Single crust||1 (9 Inch)|
|Pitted dates||8 Ounce, chopped (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Mashed cooked pumpkin/Canned solid-pack pumpkin, not pumpkin pie filling||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Tablespoon|
For crust, prepare Classic Crisco® Single Crust.
Do not bake.
Reserve dough scraps for cutouts, if desired.* Heat oven to 450°F.
For date-nut layer, combine dates and water in medium saucepan.
Cook on 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.
For filling, beat eggs lightly in medium bowl.
Add pumpkin, granulated sugar, 1/2 cup brown sugar, evaporated milk, cinnamon, ginger, nutmeg, salt and cloves.
Stir to blend.
Spoon date-nut mixture into unbaked pie crust.
Pour in filling.
Bake at 450°F for 10 minutes.
Reduce oven temperature to 350°F.
Bake 35 minutes or until knife inserted in center comes out clean.
Do not overbake.
Cool to room temperature before serving.
For garnish, spoon whipped cream around outer edge of pie just before serving.
Refrigerate leftover pie.
Makes 1 (9-inch) pie Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.