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Walnut-Date Pumpkin Pie

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
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • 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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