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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup cold butter, cubed |
1 cup packed light brown sugar, divided |
2 eggs |
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 near the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers. Yield: 6-8 servings.
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