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Ingredients
| pumpkin puree: 1 cup |
| light brown sugar (packed): 1/2 cup |
| ground cinnamon: 3/4 tsp |
| ground nutmeg: 3/4 tsp |
| salt: 1/2 tsp |
| eggs: 3 |
| heavy whipping cream (fluid): 1/2 cup |
| mincemeat: 1 cup (prepared) |
| 9" pie shells: 1 shell |
Mincemeat/Pumpkin Chiffon Pie
Credit: AllRecipes
User rating:
"A contrast of tastes."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
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.