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Pumpkin-Mincemeat Pie Recipe
|Pastry||1 Cup (16 tbs)|
|Canned mincemeat||1 Cup (16 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Sweetened whipped cream||4 Tablespoon|
Serving size: Complete recipe
Calories 2009 Calories from Fat 832
% Daily Value*
Total Fat 93 g142.8%
Saturated Fat 30.6 g153.1%
Trans Fat 0 g
Cholesterol 487.6 mg162.5%
Sodium 2921.8 mg121.7%
Total Carbohydrates 219 g73%
Dietary Fiber 14.2 g56.7%
Sugars 172.8 g
Protein 76 g152%
Vitamin A 782.8% Vitamin C 24.5%
Calcium 75% Iron 44.9%
*Based on a 2000 Calorie diet
Roll pastry thin and use to line pie pan building up a high fluted edge.
Spoon mincemeat into pastry-lined pan and spread evenly.
Combine pumpkin, brown sugar, molasses, salt, spices, liquid and egg and beat with rotary beater until smooth.
Pour over mincemeat.
Bake at 450 degrees 10 minutes.
Reduce oven temperature to 350 degrees and continue baking about 40 minutes more or until a knife inserted about 1 inch from the edge of the pie comes out c lean.
Serve slightly warm topped with whipped cream.