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Walnut-Date Pumpkin Pie

 Walnut-Date Pumpkin Pie
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
6-8 ServingsPrep: 10 min. Bake: 1 hour + cooling


  • 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


  • 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.

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Walnut-Date Pumpkin Pie (continued)

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.