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Mincemeat/Pumpkin Chiffon Pie

By: MARBALET  
"A contrast of tastes."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 135 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 1 -9-inch pie
 

Ingredients

  • 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

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 291 | Total Fat: 13.7g | Cholesterol: 100mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2008 by EILISH40 
What a wonderful twist on pumpkin pie. I would rate it 10 if possible - the mincemeat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2008 by plastichorse3 
Ok...so I'd never had mincemeat-anything (apparently it's a Northern/British thing) or a... MORE

 
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