Mincemeat/Pumpkin Chiffon Pie

SUBMITTED BY: MARBALET

"A contrast of tastes."

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Read Reviews (2)

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Original recipe yield 1 -9-inch pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup solid pack pumpkin puree
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs
1/2 cup heavy whipping cream
1 cup prepared mincemeat pie filling
1 (9 inch) pie shell

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.

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REVIEWS

Reviewed on Nov. 2, 2002 by sorman

I omitted the mincemeat on this one, because I just wanted a good pumpkin chiffon pie recipe. ... MORE

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Nutritional Information

Mincemeat/Pumpkin Chiffon Pie