Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup firmly packed brown sugar - divided use

  3. 1/2 cup butter

  4. 1 cup canned or fresh pumpkin puree

  5. 2 large eggs, beaten

  6. 1 cup evaporated milk

  7. 1 teaspoon ground cinnamon

  8. 1/4 teaspoon ground cloves

  9. 1/2 cup chopped dates

  10. 1/3 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a food processor, combine flour, 1/3 cup brown sugar, and cold butter. Process until the mixture is crumbly. Press evenly onto the bottom and up the sides of a 9-inch pie plate. Prick the bottom in several places then bake for 5 minutes at 300°F (150°C). Remove from the oven and increase the oven temperature to 375 °F (190 °C) .

  2. In a medium bowl, combine canned pumpkin, beaten eggs, evaporated milk, brown sugar, cinnamon, and cloves. Stir in chopped dates and chopped toasted walnuts. Pour into the prepared crust and place on a baking sheet.

  3. Bake for 45 to 50 minutes, or until the center is set.


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