Mincemeat-Pumpkin Pie
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
mashed, canned |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¾ | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
mincemeat
prepared |
*
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
mashed, canned |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 3.8 | ml |
cinnamon
|
|
| 3.8 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
heavy whipping cream
|
|
| 237 | ml |
mincemeat
prepared |
*
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
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 in a preheated 425 degree F. oven for 35 minutes or until the filling is set.
Cool slightly on a wire rack and serve warm.
