Recipe - Date-Nut Pumpkin Pie

CRUST
Pastry for single crust pie

DATENUT LAYER
1 pack Whole pitted dates, chopped
Three fourths cup Water
1/3 cup Packed brn. sugar
One fourth cup Butter or margarine
One half cup Chopped walnuts
One half teaspoon Cinnamon

FILLING
2 Eggs
1 One half cup Pumpkin (not pump. filling)
One half cup Granulated sugar
One half cup Packed brown sugar
1 cup Evaporated milk
One half teaspoon Cinnamon
One half teaspoon Ginger
One half teaspoon Nutmeg
One fourth teaspoon Salt
1/8 teaspoon Ground cloves

GARNISH
Sweetened whipped cream or
Whipped topping

CRUST: Roll and press crust into 9" pie plate. Do not bake. Reserve dough
scraps for coutouts if desired. Heat oven to 450 F.

DATENUT LAYER: Combine dates and water in a med. saucepan. Cook on med.
heat until mixture comes to a boil and dates have softened. Add 1/3 c.
brown sugar and butter. Stir to blend. Remove from heat. Stir in nuts and
cinnamon. Cool while preparing filling.

FILLING: Beat eggs lightly in a med. bowl. Add pumpkin, granulated and
brn. sugars, evap. milk, cinnamon, ginger, nutmeg, salt and cloves. Stir to
blend.

Spoon datenut mix evenly into unbaked pie crust. Pour in pumpkin filling.
Bake at 450 F. for 10 min. Reduce oven to 350 and continue baking for 35
min., or until knife inserted in center comes out clean. Cool to room
temperature before garnishing. Pipe or spoon whipped cream around outer
edges of pie before serving. Refrigerate leftover pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini