Peace Pie
.
Yield
12 servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 2 | cups |
pumpkin
cooked or canned |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
ginger
|
|
| 1 ½ | cups |
mincemeat
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 473 | ml |
pumpkin
cooked or canned |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
ginger
|
|
| 355 | ml |
mincemeat
|
*
|
Directions
Preheat oven to 425℉ (220℃).
In large mixing bowl combine pumpkin, condensed milk, egg and spices.
Mix well. Pour mincemeaty into pie shell, top with pumpkin mixture.
Bake 15 minutes, reduce heat to 350 and bake 30 to 35 minutes, or until knife inserted in center comes out clean.
