A traditional pumpkin custard pie with the addition of sweet chopped dates and crunchy walnuts. This delicious pie also has a buttery brown sugar streusel crust that is easily pressed into the pie plate.

Pumpkin Walnut Date Pie

1 cup all-purpose flour
1 cup firmly packed brown sugar - divided use
1/2 cup butter
1 cup canned or fresh pumpkin puree
2 large eggs, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped dates
1/3 cup chopped walnuts

1. In a food processor, combine flour, 1/3 cup brown sugar, and cold butter. Process until the mixture is crumbly. Press evenly onto the bottom and up the sides of a 9-inch pie plate. Prick the bottom in several places then bake for 5 minutes at 300°F (150°C). Remove from the oven and increase the oven temperature to 375°F (190°C).
2. In a medium bowl, combine canned pumpkin, beaten eggs, evaporated milk, brown sugar, cinnamon, and cloves. Stir in chopped dates and chopped toasted walnuts. Pour into the prepared crust and place on a baking sheet.
3. Bake for 45 to 50 minutes, or until the center is set.

Makes 8 servings.