Pumpkin Mincemeat Pie Recipe
Ingredients
| Packed light brown sugar | 1⁄4 Cup (4 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Ginger | 1⁄2 Teaspoon | |
| Ground cloves | 1⁄8 Teaspoon | |
| Salt | 1⁄4 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 2416 Calories from Fat 1374
% Daily Value*
Total Fat 153 g234.7%
Saturated Fat 58.2 g291%
Trans Fat 0 g
Cholesterol 468.1 mg156%
Sodium 5951 mg248%
Total Carbohydrates 201 g66.9%
Dietary Fiber 12.3 g49.3%
Sugars 67.5 g
Protein 66 g131.7%
Vitamin A 771.2% Vitamin C 18.4%
Calcium 33.2% Iron 49.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
