Date-nut pumpkin pie

 
                            DATE-NUT PUMPKIN PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
                         Pastry for single crust pie
                         -----DATE-NUT LAYER-----
    1       pk           Whole pitted dates, chopped
      3/4   c            Water
      1/3   c            Packed brn. sugar
      1/4   c            Butter or margarine
      1/2   c            Chopped walnuts
      1/2   ts           Cinnamon
                         -----FILLING-----
    2                    Eggs
    1 1/2   c            Pumpkin (not pump. filling)
      1/2   c            Granulated sugar
      1/2   c            Packed brown sugar
    1       c            Evaporated milk
      1/2   ts           Cinnamon
      1/2   ts           Ginger
      1/2   ts           Nutmeg
      1/4   ts           Salt
      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.
  
 
 
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