Pumpkin Date Pie Recipes

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WALNUT-DATE PUMPKIN PIE



Walnut-Date Pumpkin Pie image

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

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

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



Date Nut Pumpkin Pie image

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

1 single crust pastry dough (9-inch)
1 (8 ounce) package pitted dates, chopped
3/4 cup water
1/3 cup brown sugar, firmly packed
1/3 cup butter or 1/3 cup margarine
1/2 cup walnuts, chopped
1/2 teaspoon cinnamon
2 eggs
1 1/2 cups mashed cooked pumpkin (not pumpkin pie filling) or 1 1/2 cups canned solid pack pumpkin (not pumpkin pie filling)
1 (270 ml) can evaporated milk
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon clove

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

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

PUMPKIN-DATE PIE



Pumpkin-Date Pie image

Number Of Ingredients 15

2 1/2 cups cooked sugar pumpkins
1 1/2 cups cooked yams
1/2 cup vanilla soy milk
1 1/4 cups pitted dates
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon nutmeg
CRUST
3/4 cup pecans
1 1/4 cups teff flour
1/3 cup maple syrup
1/4 cup canola oil
1 tablespoon vanilla extract

Steps:

  • 1. Preheat the oven to 375°F. Lightly oil a 9-inch pie pan and set aside. 2. To make the pie crust, place the pecans in a food processor and grind to a meal. Transfer to a large bowl along with the remaining crust ingredients and mix to form a soft dough. 3. Press the dough over the bottom and sides of the pie plate with your fingers. Poke holes in the dough with a fork, then bake for 10 minutes, or until the crust is lightly browned. 4. While the crust is baking, place all of the filling ingredients in a food processor and purée until smooth. Adjust the spices, if desired. 5. Pour the filling into the baked crust, return to the oven, and bake for 5 minutes. Turn off the heat and let the pie remain in the oven for 10 minutes. 6. Remove from the oven and let sit at least 30 minutes. Serve warm, at room temperature, or chilled. For a Change . . . • Substitute butternut or delicata squash for the sugar pumpkin. FYI . . . Although all pumpkin varieties are edible, the sugar pumpkin is smaller and sweeter than the types commonly used for carving into jack-o-lanterns.

Nutrition Facts : Nutritional Facts Serves

SPICED PUMPKIN DATE PIE



Spiced Pumpkin Date Pie image

Categories     Bake     Thanksgiving     Date     Pumpkin     Vegan     Pastry

Yield serves 8

Number Of Ingredients 11

Nut Pastry Crust, made with pecans, unbaked (page 78)
1 (15-ounce) can plain organic pumpkin purée
12 ounces firm silken tofu
1/4 cup canola oil
1 cup pitted dates, soaked in hot water for 30 to 40 minutes and drained
1/2 cup light agave nectar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Soy whipped cream, for garnish (optional)

Steps:

  • Preheat the oven to 325°F.
  • Blend the pumpkin, tofu, canola oil, dates, agave nectar, cinnamon, cloves, nutmeg, and vanilla extract in a food processor until very smooth, scraping down the bowl occasionally, about 2 to 3 minutes. Make sure all the dates have been blended well. Pour the filling into the unbaked pie crust and bake for 40 to 45 minutes, until firm and golden. Cool before serving. Soy whipped cream makes a delicious accompaniment.

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