Friday, November 21, 2008

Walnut-Date Pumpkin Pie

Yes, once again I am not passing on a low fat, low calorie diet, but I just couldn't resist. This recipe is a new twist on the standard pumpkin pie recipe that we all have grown to love. I'm a traditionalist, but this year I have decided to go with this recipe for the Thanksgiving Table.

Here's my logic:
Walnuts are high in Omega 2 fatty acids, tannins and polyphenols and this all translates into "heart healthy" for you. The oil of the walnut is good for your cholesterol levels and it's also rich in Vitamin E and fiber.
Dates are also high in fiber and potassium.
Besides, there's no need to roll out a pie crust. It's all done in the food processor or blender.

Preheat oven to 350 degrees.
1 c. all-purpose flour
1/2 c. cold butter or margarine ( the jury's still out on which one is best for you)
1 c. packed light brown sugar, divided
2 eggs
1 t. ground cinnamon
1/4 t. ground cloves
1 c. cooked or canned pumpkin
1 c. evaporated milk
1/2 c. finely chopped dates
1/3 c, chopped walnuts, toasted
Whipped Cream (I use low fat, or sugar free Cool Whip)

1. In a food processor, combine the flour, butter, and 1/3 c. brown sugar. Cover and pulse until the mixture resembles coarse crumbs.

2. Press onto the bottom and up the sides of a 9-in. pie plate.

3. Bake at 350 degrees for 5 minutes; cool on a wire rack.

4. In a mixing bowl, beat the eggs, cinnamon, cloves, and remaining brown sugar.

5. Beat in the pumpkin and milk.

6. Stir in the dates and walnuts.

7. Pour into crust and cover loosely with foil.

8. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

9. Cool for 2 hours on a wire rack.

10. Refrigerate until serving.

11. Serve with whipped cream.

Refrigerate leftovers.

YIELD: 6-8 servings.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories


Mildred said...

I can almost smell this baking!

pixen said...

First time I tasted pumpkin pie was from my Japanese neighbor :-D The wife loves baking and I'm one of her lucky neighbors who received happily besides dainty wagashi -traditional Japanese sweets each time they return from Japan in Spring.

I will try yours because I love walnuts and dates.

One more thing, you have a lovely, homey(?) blog and delicious recipes that I don't know which one to try first! I love herbs too but the climate in my hometown doesn't allowed temperate herbs to grow that well. I can buy fresh herbs though but it's precuts in plastic bags and not many choices.

Btw, do check out one of my recipes using edible daylily buds. Until today, I don't know which species the edible buds were from. Maybe you have some clues? :-)

Have wonderful weekend. Take care.

sexy said...
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