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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 9inch
Author: Marinka
Ingredients
CRUST
1.5cupsdatespitted
1.5cupspecans
FILLING
15ouncepumpkin puree1 can
1cupdark brown sugar
1/2teaspoonsalt
2teaspoons cinnamon
1teaspoonginger
1/8teaspoonclove
1/8teaspooncardamom
2/3cupmilk
2/3cupheavy cream
3eggs
1teaspoonvanilla extract
pecan halves
Instructions
CRUST
Preheat oven to 350 degrees 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.
Transfer mixture to a pie form. I used a 9-inch spring form.
Firmly press the mixture onto the bottom of the pan. If you use a smaller form you can also press some up the sides. Place into the fridge to cool.
FILLING
Combine pumpkin puree, sugar, salt and spices in a saucepan, mix and heat until it bubbles. Cook for a few minutes. Remove from heat.
Mix milk, cream, eggs and vanilla and slowly add the puree to the milk mixture.
Poor warm mixture onto the crust and place in oven.
Bake pie for approx. 60 minutes. Filling will still jiggle in the center. Transfer pie to a wire rack and allow to cool.