Pumpkin Pie on Date-Pecan Crust
In this Pumpkin Pie on Date-Pecan Crust you'll taste the traditional pumpkin and spice flavor on a crunchy nutty crust. This pumpkin pie can be in the oven in under 30 minutes.
Ingredients
CRUST
- 5 ounces dates 1 cup
- 4 ounces pecans 1 cup
FILLING
- 15 ounce pumpkin puree 1 can
- 1 cup dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/8 teaspoon clove
- 1/8 teaspoon cardamom
- 2/3 cup milk
- 2/3 cup cream
- 3 eggs
- 1 teaspoon vanilla extract
- pecan halves
Instructions
For the Crust
- Preheat oven to 400°F.
- Place pitted dates and pecans in a food processor and pulse until fine. Don't pulse it to dust, you want to keep some larges pieces for the necessary crunch.
- Line a 6-inch springform with parchment paper and transfer mixture into it. Firmly press the date-pecan-mixture on the bottom and halfway on the side.
- Place springform in the fridge until you need it.
For the filling
- In a saucepan, combine pumpkin puree, sugar, salt and spices. Heat and stir until you see bubbles. simmer for a few minutes. Remove from heat.
- In a bowl, mix milk, cream, and eggs. Add vanilla extract and mix again.
- Slowly add half of the pumpkin mix to the milk-egg mix. Then pour that into the saucepan with the remaining pumpkin mix and combine.
- Poor warm filling onto the crust. Place the springform on a baking sheet lined with parchment paper. (NOTE 1)
- Bake pie for approx. 10 minutes at 400°. Reduce heat to 300°F and cook another 60-65 minutes. (NOTE 2)
- When the pie is done, the filling will still jiggle in the center. It is strong enough to be decorated with some pecan halves.
- Transfer pie to a wire rack and allow to cool.
Notes
- The pie can sometimes leak a little.
- The internal pie temperature should be 175°F.
Nutrition
Calories: 753kcalCarbohydrates: 97gProtein: 11gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 7gSodium: 385mgFiber: 9gSugar: 84g