Mincemeat/Pumpkin Chiffon Pie Recipe

Ingredients

1 cup solid pack pumpkin puree
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs
1/2 cup heavy whipping cream
1 cup prepared mincemeat pie filling
1 (9 inch) pie shell

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Directions

Preheat oven to 425 degrees F (220 degrees C).
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 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.

Nutrition

Amount Per Serving (8 total)

Calories
290 cal
15%

Fat
13.7 g
21%

Carbs
40.5 g
13%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

EILISH40

Sep. 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 mi..." See morencemeat because that is what makes it special. "

sorman

Nov. 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 wa..." See mores a breeze."

plastichorse3

Nov. 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 every..." See moreone took their slices but it tasted great!! It was a big hit!"

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