Date Nut Pumpkin Pie Recipe

Name: Date Nut Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 single crust pastry dough (9-inch); DATE-NUT LAYER; 1 (8 ounce) package pitted dates, chopped; 3/4 cup water; 1/3 cup brown sugar, firmly packed; 1/3 cup butter or 1/3 cup margarine; 1/2 cup walnuts, chopped; 1/2 teaspoon cinnamon; FILLING; 2 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 (270 ml) can evaporated milk; 1/2 cup sugar; 1/2 cup brown sugar, firmly packed; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/8 teaspoon clove

Servings: persons

1 single crust pastry dough (9-inch)
DATE-NUT LAYER
1 (8 ounce) package pitted dates, chopped
3/4 cup water
1/3 cup brown sugar, firmly packed
1/3 cup butter or 1/3 cup margarine
1/2 cup walnuts, chopped
1/2 teaspoon cinnamon
FILLING
2 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 (270 ml) can evaporated milk
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon clove

1
Heat oven to 450u00b0F.
2
DATE-NUT LAYER: In a medium saucepan combine dates and water; cook over medium heat until mixture comes to a boil and dates have softened.
3
Add 1/3 cup brown sugar and butter. Stir to blend. Remove from heat.
4
Stir in nuts and cinnamon. Cool while preparing filling.
5
FILLING: In a medium bowl, beat lightly, add pumpkin, evaportaed milk, granulated sugar 1/2 cup brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.
6
Spoon date-nut mixture into unbaked pie crust. Pour in filling.
7
Bake at 450F for 10 minutes. Reduce oven temperature to 350u00b0F Bake 45-50 minutes or until knife inserted in center comes out clean.
8
Cool to room temerature before serving.
9
GARNISH: Spoon whipped cream around outer edge of pie just before serving. Refrigerate leftover pie.
10
Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 single crust pastry dough (9-inch), DATE-NUT LAYER, 1 (8 ounce) package pitted dates, chopped, 3/4 cup water, and more.

Yes, Date Nut Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Date Nut Pumpkin Pie

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