Walnut-Date Pumpkin Pie Recipe

Name: Walnut-Date Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cold butter, cubed; 1 cup packed light brown sugar, divided; 2 large eggs; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup canned pumpkin; 1 cup evaporated milk; 1/2 cup finely chopped dates; 1/3 cup chopped walnuts, toasted; Whipped cream

Servings: persons

1 cup all-purpose flour
1/2 cup cold butter, cubed
1 cup packed light brown sugar, divided
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup finely chopped dates
1/3 cup chopped walnuts, toasted
Whipped cream

1
In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350u00b0 for 5 minutes; cool on a wire rack.
2
In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil.
3
Bake at 350u00b0 for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.

697

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 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup cold butter, cubed, 1 cup packed light brown sugar, divided, 2 large eggs, and more.

Yes, Walnut-Date 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.

Walnut-Date Pumpkin Pie

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