Peace Pie

Why fight over pumpkin pie or mincemeat pie at the holiday table when you can have both? Peace Pie settles the argument by layering mincemeat on the bottom of the shell and a spiced pumpkin custard on top, then baking them together into one harmonious slice.

The mincemeat goes in first, straight onto the unbaked crust. The pumpkin mixture pours over it and sets during baking, creating two distinct layers that hold together when you cut a wedge. Cinnamon, nutmeg, and ginger flavor the custard while the mincemeat brings its own complex sweetness from dried fruit and warm spices.

Sweetened condensed milk replaces the usual evaporated milk in the custard, making it richer and denser than a standard pumpkin pie filling. The two-temperature bake (high heat first to set the crust, then lower to gently cook the custard through) prevents cracking on top and ensures the bottom crust stays crisp under that mincemeat layer.

Test with a knife in the center. It should come out clean, not wet. The filling will still jiggle slightly when you pull it from the oven, and that’s fine. It firms up as it cools.

Kitchen Tips

• Let the pie cool completely before slicing. The layers need time to set or they’ll run together
• Use prepared mincemeat from a jar, or homemade if you have it. Either works
• If the edges of the crust brown too quickly, tent with foil after the first 20 minutes
• Canned pumpkin works just as well as fresh cooked pumpkin here

Variations

• Add a tablespoon of bourbon or brandy to the pumpkin mixture for boozy warmth
• Top with fresh whipped cream and a grating of whole nutmeg before serving
• Use a graham cracker crust for a different texture against the soft filling