Mincemeat/Pumpkin Chiffon Pie

3
MARBALET 46

"A contrast of tastes."

Ingredients

servings 290 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

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  1. 3 Ratings

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What a wonderful twist on pumpkin pie. I would rate it 10 if possible - the mincemeat definitely takes this to a different level. This pie can not be rated on it's own without the addition of ...

I omitted the mincemeat on this one, because I just wanted a good pumpkin chiffon pie recipe. It was delicious! I have NEVER cooked Christmas dinner before. Amid the chaos, however, this reci...

Ok...so I'd never had mincemeat-anything (apparently it's a Northern/British thing) or a chiffon pie before but this seemed like an interesting/fancy dish to bring to a dinner. I was nervous as...