mincemeatpumpkin-chiffon-pie

Mincemeat/Pumpkin Chiffon Pie

3 Reviews Add a Pic
MARBALET
Recipe by  MARBALET

“A contrast of tastes.”

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Ingredients

Adjust Servings

Original recipe yields 1 -9-inch pie

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.

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Reviews (3)

Rate This Recipe
EILISH40
15

EILISH40

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

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 40.5 g
  • 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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