Home Party Dessert Recipe
11/28/2007
Date-Nut Pumpkin Pie
>makes 10<
Crust:
1 1/2 cups all-purpose flour
1/2 t salt
1/2 t cup shortening
4~5 T cold water
Date-Nut Layer:
1 8oz package pitted dates, chopped
3/4 cup water
1/3 cup packed brown sugar
4 T butter (1/2 stick)
1/2 cup walnuts, chopped
1/2 t ground cinnamon
Pumpkin Filling:
2 large eggs
1 16oz can solid pack pumpkin(not pie mix)
1 cup evaporated milk
1/2 cup sugar
1/2 cup packed brown sugar
1/2 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/4 t salt
1/8 t ground cloves
>how to make<
* For crust, in medium bowl, mix flour and salt.
* with pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.
* Stir in water, 1 tablespoon at a time, until dough forms a ball.
* Wrap in plastic wrap and refrigerate while preparing date-nut layer and filling.
* For date-nut layer,
in 2-quart saucepan over medium heat, heat chopped pitted dates and water to boiling.
* Cook, stirring frequently, until dates have softened.
* Stir in brown sugar and butter until blended.
* Remove saucepan from heat; stir in chopped walnuts and ground cinnamon.
* Cool while preparing filling.
* For pumpkin filling,
in medium bowl, with wire whisk or fork, lightly beat eggs.
* Stir in solid pack pumpkin and remaining filling ingredients until well blended.
* Preheat oven to 450 degrees.
* On lightly floured surface, with floured rolling pin, roll 1/4 of the dough into a round about 1" larger all around then inverted 9" pie plate.
* Trim edge even with pie plate.
* Reserve trimmings.
* Pour date-nut mixture into crust.
* Top with pumpkin filling.
* Roll reserved trimmings and remaining 1/4 of dough 1/8" thick.
* With knife or cookie cutter, cut out a 3" pumpkin design and few leaved; arrange on top of pumpkin filling.
* With knife or small cookie cutter, cut out small leaves.
* Moisten pie crust edge with water; press small leaves all around edge of pie.
* Bake pie 10 minutes.
* Turn oven control to 350 degrees; bake 35 minutes longer or until knife inserted in center of pie comes out clean.
* Cool and serve.
>Notes<
* This recipe is quoted from a state finalist, Ann Marshall in Hudson, MA
>makes 10<
Crust:
1 1/2 cups all-purpose flour
1/2 t salt
1/2 t cup shortening
4~5 T cold water
Date-Nut Layer:
1 8oz package pitted dates, chopped
3/4 cup water
1/3 cup packed brown sugar
4 T butter (1/2 stick)
1/2 cup walnuts, chopped
1/2 t ground cinnamon
Pumpkin Filling:
2 large eggs
1 16oz can solid pack pumpkin(not pie mix)
1 cup evaporated milk
1/2 cup sugar
1/2 cup packed brown sugar
1/2 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/4 t salt
1/8 t ground cloves
>how to make<
* For crust, in medium bowl, mix flour and salt.
* with pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.
* Stir in water, 1 tablespoon at a time, until dough forms a ball.
* Wrap in plastic wrap and refrigerate while preparing date-nut layer and filling.
* For date-nut layer,
in 2-quart saucepan over medium heat, heat chopped pitted dates and water to boiling.
* Cook, stirring frequently, until dates have softened.
* Stir in brown sugar and butter until blended.
* Remove saucepan from heat; stir in chopped walnuts and ground cinnamon.
* Cool while preparing filling.
* For pumpkin filling,
in medium bowl, with wire whisk or fork, lightly beat eggs.
* Stir in solid pack pumpkin and remaining filling ingredients until well blended.
* Preheat oven to 450 degrees.
* On lightly floured surface, with floured rolling pin, roll 1/4 of the dough into a round about 1" larger all around then inverted 9" pie plate.
* Trim edge even with pie plate.
* Reserve trimmings.
* Pour date-nut mixture into crust.
* Top with pumpkin filling.
* Roll reserved trimmings and remaining 1/4 of dough 1/8" thick.
* With knife or cookie cutter, cut out a 3" pumpkin design and few leaved; arrange on top of pumpkin filling.
* With knife or small cookie cutter, cut out small leaves.
* Moisten pie crust edge with water; press small leaves all around edge of pie.
* Bake pie 10 minutes.
* Turn oven control to 350 degrees; bake 35 minutes longer or until knife inserted in center of pie comes out clean.
* Cool and serve.
>Notes<
* This recipe is quoted from a state finalist, Ann Marshall in Hudson, MA