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
Featured In: 25 Ways To Make Pumpkin Pie
VERIFIED BY Taste of Home Test Kitchen
- 1 cup all-purpose flour
- 1/2 cup cold butter or margarine
- 1 cup packed light brown sugar, divided
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup cooked or 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 plat. Bake at 350° for 5 minutes; cool on a wire rack.
- In a mixing 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.
Originally published as Walnut-Date Pumpkin Pie in Taste of Home October/November 2002, p33
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Reviewed Nov. 15, 2012
"Double this out in a 'deep dish,' there were no left overs. Advertisement or no, it was Kalifornia Walnuts that went into the mix.fae"