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DIRECTIONS

Preheat the oven to 350° F. Prepare and partially bake the pie crust.
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 to 15 minutes. Remove the pan from the heat.
While the apple mixture is cooking, toast the walnuts in the preheated oven for 7 to 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 oven floor of a gas oven or on the lowest shelf of an electric oven. Bake the pie for approximately 45 minutes, until the pumpkin custard no longer wiggles when you shake the pie.
When the pie is cool, garnish it with Whipped Cream and toasted chopped walnuts.