Directions:
- Preheat the oven to 425°F.
- Place orange rind, orange juice, cranberries and 1 cup of the sugar into a medium saucepan.
- Cook over medium heat stirring ofter, for 5 minutes.
- Place the arrowroot or cornstarch into a small bowl.
- Add the water and stir to dissolve.
- Stir 1/4 cup of the cranberries into the bowl.
- Pour the mixture into the saucepan.
- Cook stirring often until thickened.
- Remove from heat.
- In a large bowl, combine the remaining ingredients and mix well.
- Divide the cranberry mixture evenly between the pie crusts.
- Divide the pumpkin mixture evenly between the pie crusts.
- Sprinkle with the pecans.
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake for 45 to 50 minutes, or until the filling is set and the crust is lightly browned.
- Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.45 Kcal (2330 kJ) | ||
| Calories from fat | 312.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.68g | 53% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 0% | |
| Sodium | 620.99mg | 26% | |
| Potassium | 605.5mg | 13% | |
| Total Carbs | 54.07g | 18% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 7.71g | 31% | |
| Protein | 11.26g | 23% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 3.7mg | 21% | |
| Calcium | 207.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 173.09 Kcal (725 kJ) | ||
| Calories from fat | 97.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.79g | 53% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 193.16mg | 26% | |
| Potassium | 188.35mg | 13% | |
| Total Carbs | 16.82g | 18% | |
| Sugars | 3.41g | 44% | |
| Dietary Fiber | 2.4g | 31% | |
| Protein | 3.5g | 23% | |
| Vitamin C | 7.8mg | 42% | |
| Iron | 1.2mg | 21% | |
| Calcium | 64.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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