Walnut-Date Pumpkin Pie

Ingredients

• 0.5 cup butter cold cubed
• 1 cup pumpkin puree canned
• 0.5 cup dates finely chopped
• 2  eggs 
• 1 cup evaporated milk 
• 1 cup flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 cup brown sugar light divided packed
• 1 cup brown sugar light divided packed
• 0.3 cup walnut pieces toasted chopped
• 8 servings whipped cream 

Equipment

• food processor
• bowl
• oven
• knife
• wire rack
• aluminum foil

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.
2. Bake at 350° for 5 minutes; cool on a wire rack.
3. In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts.
4. Pour into the crust. Cover edges loosely with foil.
5. Bake at 350° 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.
6. Serve with whipped cream. Refrigerate leftovers.