CRUST: Roll and press crust into 23 cm pie plate. Do not bake. Reserve dough scraps for coutouts if desired. Heat oven to 230ºC . DATE-NUT LAYER: Combine dates and water in a med. saucepan. Cook on med. heat until mixture comes to a boil and dates have softened. Add one third c. brown sugar and butter. Stir to blend. Remove from heat. Stir in nuts and cinnamon. Cool while preparing filling. FILLING: Beat eggs lightly in a med. bowl. Add pumpkin, granulated and brn. sugars, evap. milk, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend. Spoon date-nut mix evenly into unbaked pie crust. Pour in pumpkin filling. Bake at 230ºC . for 10 min. Reduce oven to 350 and continue baking for 35 min., or until knife inserted in center comes out clean. Cool to room temperature before garnishing. Pipe or spoon whipped cream around outer edges of pie before serving. Refrigerate leftover pie.