- 1 cup all-purpose flour
- 1/2 cup cold butter or margarine
- 1 cup packed light brown sugar, divided
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup canned or cooked 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 plat. Bake at 350 degrees F for 5 minutes; cool on a wire rack.
- In a mixing 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 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.