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Mincemeat-Pumpkin Pie















Trans-fat Free


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


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

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 22767% of calories 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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