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Ingredientes
- 1 3/4 c. mincemeat
- 2 Large eggs
- 1/2 c. brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 c. lowfat milk
- 1/2 c. undiluted evaporated lowfat milk
- 3/4 c. pumpkin
- 1 (9 inch) unbaked pie shell
Direcciones
- Spread mincemeat in the bottom of 9 inch pie crust. Beat Large eggs. Blend in brown sugar, salt, cinnamon and nutmeg. Combine lowfat milk and pumpkin and heat to scalding. Stir into egg mix. Pour carefully over mincemeat layer. Bake at 425 degrees for 45 to 50 min or possibly till custard is set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 404 | |
| Calories from Fat 96 | 24% |
| Total Fat 10.86g | 14% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 469mg | 20% |
| Potassium 528mg | 15% |
| Total Carbs 66.2g | 18% |
| Dietary Fiber 0.5g | 2% |
| Sugars 63.67g | 42% |
| Protein 12.94g | 21% |
