Walnut-Date Pumpkin Pie Recipe

Walnut-Date Pumpkin Pie Recipe photo by Taste of Home

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I'm forever looking for a little something extra to add to a favorite recipe. In this case, crunchy walnuts and chewy dates take traditional pumpkin pie to a new level. —Edna Hoffman, Hebron, Indiana

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Walnut-Date Pumpkin Pie Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 6-8 Servings

10 60 70

Ingredients

1 cup all-purpose flour
1/2 cup cold butter, cubed
1 cup packed light brown sugar, divided
2 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

Directions

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 350° for 5 minutes; cool on a wire rack.
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.
Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 389 calories, 18 g fat (9 g saturated fat), 94 mg cholesterol, 173 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Walnut-Date Pumpkin Pie in Taste of Home October/November 2002, p33