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Mincemeat/Pumpkin Chiffon Pie

Mincemeat/Pumpkin Chiffon Pie

MARBALET

MARBALET

A contrast of tastes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

EILISH40
15

EILISH40

9/28/2008

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 the mincemeat because that is what makes it special.

sorman
15

sorman

11/2/2002

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 recipie was a breeze.

plastichorse3
10

plastichorse3

11/27/2008

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 everyone took their slices but it tasted great!! It was a big hit!

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