1 (16 oz.) can pumpkin
3 eggs
1/4 c. packed, pitted dates, about 10
1 c. sweet milk
1 c. applesauce
1 tsp. vanilla
1 tsp. cinnamon
3/4 tsp. salt
1/8 tsp. cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1 unbaked pie crust

Combine pumpkin, eggs, and dates in blender. Puree until dates are ground fine. Add sweet milk and applesauce and blend again until mixture is smooth and uniform. Add vanilla and seasonings, mixing well. Set aside. Pour pumpkin filling into unbaked pie shell and bake at 425 degrees for 15 minutes. Lower heat and finish baking at 350 degrees for 40-50 minutes.

NOTE: Can be made as custard by pouring the filling into a 2 quart casserole and baking at 425 degrees for 15 minutes and at 350 degrees for 30-40 minutes.