Date Nut Pumpkin Pie

40 min
1 hrs
8 servings

INGREDIENTS:

• CRUST
• Single Crust Classic Crisco Pie Crust
• DATE NUT LAYER
• 1 (8 oz.) package pitted dates, chopped
• 3/4 cup water
• 1/3 cup firmly packed brown sugar
• 1/4 cup butter
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• FILLING
• 2 large 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 cupPET® Evaporated Milk
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon cloves
• GARNISH
• Sweetened whipped cream

PREPARATION DIRECTIONS:

1.  
   CRUST


2. 1.
   PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake. Reserve dough scraps for cutouts, if desired.*


3. 2.
   HEAT oven to 450°F.


4.  
   DATE NUT LAYER


5. 1.
   COMBINE dates and water in medium saucepan; cook over medium heat until mixture comes to a boil and dates have softened.


6. 2.
   ADD 1/3 cup brown sugar and butter. Stir to blend. Remove from heat. Stir in nuts and cinnamon. Cool while preparing filling.


7.  
   FILLING


8. 1.
   BEAT eggs lightly in medium bowl; add pumpkin, evaporated milk, granulated sugar, 1/2 cup brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.


9. 2.
   SPOON date nut mixture into unbaked pie crust. Pour in filling.


10. 3.
    BAKE at 450°F 10 minutes. Reduce oven temperature to 350°F.


11. 4.
    BAKE an additional 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving.


12.  
    GARNISH


13. 1.
    SPOON whipped cream around outer edge of pie just before serving. Refrigerate leftover pie.


14. TIP
    *Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.