1 1/4 cups pumpkin
2 1/2 teaspoons baking soda
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup chopped dates
1 cup brown sugar
1/2 cup chopped pecans
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix pumpkin, baking soda, oil and egg; set aside.
In a small bowl, mix brown sugar, pecans, chopped dates and chopped pecans. Set aside.
Combine pumpkin mixture with brown sugar mixture and pumpkin mix; stir into the brown sugar mixture just until incorporated. Mix in pecans, pecans and brown sugar mixture. Drop cinnamon and nutmeg into a small bowl. Spread mixture evenly into the prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before serving.
EXCELLENT sauce, but use half n' half for thicker consistency. Superb with any kind of bread pudding or vanilla ice cream. And definitely use LIGHT cream when whipping it up. Will definately make it again!!!
I changed the recipe a little bit - added quinoa, and also dried cranberries. Admittedly, I wasn't sure how to dice the garlic so I just left it uncovered and microwaved it until fine. I didn't reduce the salt, but rather found a pinch of salt and dicing enemies.
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