Fruit sweet and sugar free - pumpkin mincemeat pie

8 servings

Ingredients

Quantity Ingredient
1 Basic pie crust, bottom
½ cup Raisins, chopped
1½ cup Peeled and diced apples
⅓ Orange zest (1/3 orange)
⅓ Orange juice (1/3 orange)
3 tablespoons Unsweetened apple juice
1 cup +2T canned pumpkin
⅓ teaspoon Salt
1 teaspoon Cinnamon
¼ teaspoon Ginger
pinch Cloves
Whipped Cream
2 tablespoons Fruit sweetener
¼ teaspoon Cinnamon
⅛ teaspoon Nutmeg
pinch Cloves
½ cup Walnuts
pinch Nutmeg
½ teaspoon Vanilla extract
⅓ cup Fruit sweetener
1 Egg plus one yolk
1 cup +2T milk
Toasted Walnuts

Directions

CRUST

MOCK MINCEMEAT

PUMPKIN CUSTARD

GARNISH

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

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