Thanksgiving Mincemeat Pie Recipe -
Thanksgiving Mincemeat Pie Recipe

Thanksgiving Mincemeat Pie

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"This delightful combination of pumpkin and mincemeat makes a smooth and spicy pie perfect for any holiday celebration."

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Original recipe makes 1 -9-inch pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the pumpkin, SPLENDA®, molasses, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the egg whites and evaporated milk. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
  3. Bake at 375 degrees F (190 degrees C) for 40 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
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Reviews More Reviews

Jul 13, 2006

Way too strong flavoring for me. Overwelming spiceness. If you want something more subtle, try the Pumpkin Cheesecake in a Gingersnap Crust.

Jul 13, 2006

The crust was great, but the mincemeat filling was not so great.


4 Ratings

Jul 13, 2006

It was pretty good, but it did have a touch of afterbite to it.

Jul 13, 2006

This is really good. You can't tell it's made with Splenda. It has a rich cinnamon flavor that compliments the Pumpkin taste.


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  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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