Walnut Date Pumpkin Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
• Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
• Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

Steps:

• Preheat oven to 425°F.
• In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
• Bake 15 minutes.
• Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
• Reduce oven temperature to 350°F.
• Sprinkle walnut mixture evenly over pie.
• Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
• Cool. Garnish as desired.
• Refrigerate leftovers.

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.

Steps:

• HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
• BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
• COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
• BAKE an additional 10 minutes. Cool. Garnish as desired.

Steps:

• Line 10-inch plate with pastry. Trim off excess around edge.
• In mixing bowl, combine pumpkin, sugar, salt and spices.
• Preheat oven to 425 degrees.
• Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
• Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.