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Walnut-Date Pumpkin Pie

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

8 servings

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
Walnut-Date Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1 cup packed light brown sugar, divided
  • 2 large eggs, room temperature
  • 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

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 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 in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

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

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