Ingredients
1 cup all-purpose flour1/2 cup cold butter, cubed1 cup packed light brown sugar, divided2 large eggs, room temperature1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 cup canned pumpkin1 cup evaporated milk1/2 cup finely chopped dates1/3 cup chopped walnuts, toastedWhipped cream
Preparation
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.
