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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 389 calories, Fat 18g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 173mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
DATE NUT PUMPKIN PIE
This is a delicious two-in-one pie!! the flavor of date and nut with the forever delicious flavor of pumpkin!! So Go-o-o-od!!
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 450°F.
- DATE-NUT LAYER: In a medium saucepan combine dates and water; cook over medium heat until mixture comes to a boil and dates have softened.
- Add 1/3 cup brown sugar and butter. Stir to blend. Remove from heat.
- Stir in nuts and cinnamon. Cool while preparing filling.
- FILLING: In a medium bowl, beat lightly, add pumpkin, evaportaed milk, granulated sugar 1/2 cup brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend.
- Spoon date-nut mixture into unbaked pie crust. Pour in filling.
- Bake at 450F for 10 minutes. Reduce oven temperature to 350°F Bake 45-50 minutes or until knife inserted in center comes out clean.
- Cool to room temerature before serving.
- GARNISH: Spoon whipped cream around outer edge of pie just before serving. Refrigerate leftover pie.
- Flute edge or cut small leaves and pumpkins from pastry scraps and press around edge of unbaked pie crust.
Nutrition Facts : Calories 521.7, Fat 24.1, SaturatedFat 9.3, Cholesterol 83.6, Sodium 310.4, Carbohydrate 73.7, Fiber 4.3, Sugar 53.3, Protein 7.7
PUMPKIN DATE NUT BREAD
We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.
Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
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