Fruit Sweet and Sugar Free - Pumpkin Mincemeat Pie Recipe

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Fruit Sweet and Sugar Free - Pumpkin Mincemeat Pie

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Ingredients:

- (---------------------------CRUST--------------------------------)
- 1 pie crust (basic bottom)
- (-----------------------MOCK MINCEMEAT----------------------------)
- 1/2 cup raisin ( chopped)
- 1 1/2 cup apples (peeled and diced )
- 1/3 orange ( zest (1/3 ))
- 1/3 orange ( juice (1/3 ))
- 3 teaspoon apple (unsweetened juice)
- 2 teaspoon fruit ( sweetener)
- 1/4 teaspoon
- 1/8 teaspoon
- (pn Cloves)
- 1/2 cup walnut
- (----------------------PUMPKIN CUSTARD---------------------------)
- 1 cup pumpkin (+2t canned )
- 1/3 teaspoon
- 1 teaspoon
- 1/4 teaspoon ginger
- (pn Cloves)
- (pn Nutmeg)
- 1/2 teaspoon vanilla ( extract)
- 1/3 cup fruit ( sweetener)
- 1 egg ( plus one yolk)
- 1 cup milk (+2t )
- (--------------------------GARNISH-------------------------------)
- (Whipped Cream)
- (Toasted Walnuts)

Directions:

Preheat the oven to 350 degrees. Prepare and partially bake pie crust according to the directions. To prepare the Mock Mincemeat filling, combine the raisins, apples, orange zest and juice, and the apple juice in a medium size saucepan. Cover the pan and cook over medium heat until the apples are soft, 10-15 minutes. Remove the pan from heat. While the apple mixture is cooking, toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then medium chop them with a knife or pulsing action in a food processor. When the apples are ready, stir in the sweetener, the spices and the chopped walnuts. Refrigerate. To prepare the pumpkin custard, whisk together the pumpkin, salt, spices and vanilla in a medium size bowl. Stir in the sweetener and the eggs. When the mixture is smooth, stir in the milk. Spread the chilled mincemeat evenly in the bottom of the partially baked crust. Pour the pumpkin custard over the mincemeat to fill the crust. To bake the pie, place it on a baking sheet in the preheated oven, directly on the floor of a gas oven or on the lowest shelf of an electric oven. Bake the pie for approximately 45 minutes until the pumpking custard no longer wiggles when you shake the pan. When the pie is cool, garnish it with whipped cream and toasted walnuts. Submitted By JANE KNOX On 03-11-95 Makes 8 servings

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