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Pumpkin Mincemeat Pie Recipe
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
|Hot milk||3⁄4 Cup (12 tbs)|
|Mincemeat||1 1⁄2 Cup (24 tbs)|
|Unbaked pie shell||1 (9 Inch)|
Serving size: Complete recipe
Calories 2286 Calories from Fat 1118
% Daily Value*
Total Fat 124 g191.2%
Saturated Fat 48.3 g241.6%
Trans Fat 0 g
Cholesterol 530 mg
Sodium 1776.4 mg74%
Total Carbohydrates 185 g61.7%
Dietary Fiber 12.3 g49.3%
Sugars 67.5 g
Protein 109 g218.2%
Vitamin A 771.2% Vitamin C 18.4%
Calcium 33.2% Iron 37.3%
*Based on a 2000 Calorie diet
Combine the brown sugar, cinnamon, ginger, cloves and salt in a bowl; blend well.
Stir in the pumpkin.
Stir in the egg and hot milk.
Spread the mincemeat in the pie shell.
Pour the pumpkin mixture evenly over the mincemeat layer.
Bake for 10 minutes or until pastry begins to brown.
Reduce oven temperature to 350 degrees and bake for 35 to 40 minutes longer or until a knife inserted near the center of the pumpkin layer comes out clean.