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Walnut-Date Pumpkin Pie Recipe

Walnut-Date Pumpkin Pie Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling YIELD:6-8 servings


  • 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


  • 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 350° 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 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 slice: 389 calories, 18g fat (9g saturated fat), 94mg cholesterol, 173mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 7g protein.

Reviews for Walnut-Date Pumpkin Pie

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liztonlady User ID: 2259826 86272
Reviewed Nov. 23, 2012

"I made this pie for Thanksgiving and everyone loved it - including me! Great taste and someting different from the regular pumpkin pie!"

fredaevans User ID: 6360805 205175
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.


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