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Walnut-Date Pumpkin Pie

By: Edna Hoffman  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 53 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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 canned or cooked pumpkin
  • 1 cup evaporated milk
  • 1/2 cup finely chopped dates
  • 1/3 cup chopped walnuts, toasted
  • Whipped cream

Directions

  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 plat. Bake at 350 degrees F for 5 minutes; cool on a wire rack.
  2. 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
  3. Bake at 350 degrees F 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by Bakeshopgirl 
My mouth is watering right now as I recall how tasty this pie was! I just loved the walnut and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2008 by jacquelinen 
This turned out amazing! Perfect combination with the dates and walnuts. It was the best... MORE

 
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