Mincemeat/Pumpkin Chiffon Pie3 Reviews
“A contrast of tastes.” - by MARBALET
Original recipe yields 1 -9-inch pie
- 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.
Amount Per Serving (8 total)
- 290 cal
- 13.7 g
- 40.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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. "
"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."
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