Date-Nut Pumpkin Pie

Crust:
9-inch (23 cm) Crisco Single Crust

Date-Nut Layer:
8 oz (250 g) pitted whole dates, chopped
3/4 cup (175 mL) water
1/3 cup (75 mL) firmly packed brown sugar
1/4 cup (50 mL) Golden Crisco Shortening
1/2 cup (125 mL) chopped walnuts
1/2 tsp (2 mL) cinnamon

Filling:
2 eggs
1 1/2 cups (375 mL) mashed, cooked or canned solid-pack pumpkin (not pumpkin pie filling)
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) firmly packed brown sugar
1 cup (250 mL) evaporated milk
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ginger
1/2 tsp(2 mL) nutmeg
1/4 tsp (1 mL) salt
Pinch cloves

Garnish:
Sweetened whipped cream

For crust, prepare Crisco Single Crust. Do not bake. Reserve dough scraps for cutouts, if desired.* Heat oven to 450°F (230°C). For date-nut layer, combine dates and water in medium saucepan. Cook on medium heat until mixture comes to a boil and dates have softened. Add 1/3 cup (75 mL) brown sugar and Golden Crisco Shortening. Stir to blend. Remove from heat. Stir in nuts and cinnamon. Cool while preparing filling. For filling, beat eggs lightly in medium bowl. Add pumpkin, granulated sugar, 1/2 cup (125 mL) brown sugar, evaporated milk, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend. Spoon date-nut mixture into unbaked pie crust. Pour in filling. Bake at 450°F (230°C) for 10 minutes. Reduce oven temperature to 350°F (180°C). Bake 35 minutes or until knife inserted in centre comes out clean. Cool to room temperature before serving. For garnish, spoon whipped cream around outer edge of pie just before serving. Refrigerate leftover pie. Makes: One 9-inch (23 cm) pie

* Flute edge or cut small leaves and pumpkins from pastry scraps

and press around edge of unbaked pie crust.