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Mincemeat-Pumpkin Pie

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup pumpkin
mashed, canned
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½ cup brown sugar
firmly packed
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¾ teaspoon cinnamon
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¾ teaspoon nutmeg
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½ teaspoon salt
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3 large eggs
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½ cup heavy whipping cream
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1 cup mincemeat
prepared
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1 each pie shell (9 inch)
unbaked
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Ingredients

Amount Measure Ingredient Features
237 ml pumpkin
mashed, canned
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118 ml brown sugar
firmly packed
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3.8 ml cinnamon
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3.8 ml nutmeg
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2.5 ml salt
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3 large eggs
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118 ml heavy whipping cream
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237 ml mincemeat
prepared
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1 each pie shell (9 inch)
unbaked
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Directions

Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well.

Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer.

Stir in the mincemeat and pour into the unbaked pie shell.

Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set.

Cool slightly on a wire rack and serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 22767% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 377mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 10g
Vitamin A 135% Vitamin C 3%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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