DATE NUT PUMPKIN PIE

DATE NUT PUMPKIN PIE

CRUST
9-inch single crust
DATE-NUT LAYER
1 package (8 ounces) pitted dates, chopped
3/4 cup water
1/3 cup firmly packed brown sugar
1/4 cup butter or margarine
1/2 cup chopped walnuts
1/2 teaspoon cinnamon

FILLING
2 eggs
1 15-ounce can solid-pack pumpkin (not pumpkin pie filling)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon cloves

GARNISH
Sweetened whipped cream

For crust, prepare. Do not bake. Reserve dough scraps for cutouts, if desired.* Heat oven to 450ºF.
For date-nut layer, combine dates and water in medium saucepan. Cook on medium heat until mixture comes to a boil; stir and cook until mixture reaches a paste-like consistency. Remove from heat. Add brown sugar and butter; stir to blend. Stir in nuts and cinnamon. Cool while preparing filling.
For filling, beat eggs lightly in medium bowl. Add remaining ingredients; stir to blend.
Spoon date-nut mixture into unbaked pie crust. Pour pumpkin filling over date mixture.
Bake at 450ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 55-60 minutes more or until knife inserted in center comes out clean. Cool to room temperature before serving.
For garnish, spoon whipped cream around outer edge of pie just before serving. Refrigerate leftover pie.

*Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.

This actually sounds good!