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
Ingredients: 1 each pastry for single pie crust; 1 package dates chopped, whole, pitted; 3/4 cup water; ⅓ cup brown sugar packed; 1/4 cup butter or margarine; 1/2 cup walnuts chopped; 1/2 teaspoon cinnamon; 2 large eggs; 1 1/2 cups pumpkin; 1/2 cup sugar granulated; 1/2 cup brown sugar granulated; 1 cup evaporated milk; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; ⅛ teaspoon cloves ground; 1 x whipped topping, prepared for garnish

Servings: persons

1 each pastry for single pie crust
1 package dates chopped, whole, pitted
3/4 cup water
⅓ cup brown sugar packed
1/4 cup butter or margarine
1/2 cup walnuts chopped
1/2 teaspoon cinnamon
2 large eggs
1 1/2 cups pumpkin
1/2 cup sugar granulated
1/2 cup brown sugar granulated
1 cup evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
⅛ teaspoon cloves ground
1 x whipped topping, prepared for garnish

1
CRUST: Roll and press crust into 9 inch pie plate.
2
Do not bake.
3
Reserve dough scraps for coutouts if desired.
4
Heat oven to 450F (230C).
5
DATE-NUT LAYER: Combine dates and water in a medium saucepan.
6
Cook on medium heat until mixture comes to a boil and dates have softened.
7
Add 13 cup brown sugar and butter.
8
Stir to blend.
9
Remove from heat.
10
Stir in nuts and cinnamon.
11
Cool while preparing filling.
12
FILLING: Beat eggs lightly in a medium bowl.
13
Add pumpkin, granulated and brown sugars, evaporated milk, cinnamon, ginger, nutmeg, salt and cloves.
14
Stir to blend.
15
Spoon date-nut mix evenly into unbaked pie crust.
16
Pour in pumpkin filling.
17
Bake at 450 degree F for 10 minutes.
18
Reduce oven to 350F (180C) F and continue baking for 35 minutes or until knife inserted in center comes out clean.
19
Cool to room temperature before garnishing.
20
Pipe or spoon whipped cream around outer edges of pie before serving.
21
Refrigerate leftover pie.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: 1 each pastry for single pie crust, 1 package dates chopped, whole, pitted, 3/4 cup water, ⅓ cup brown sugar packed, 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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