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Mincemeat and Pumpkin Layer Pie

Joyce Anderson

This is pumpkin pie with a twist, a layer of mincemeat topped with a layer of pumpkin. Just the thing to put the zing into traditional pumpkin pie! It has been a favorite in our family for years.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
  3. Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat.
  4. Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.
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Reviews

TALLONES
10
11/10/2003

This was a great tasting holiday pie. A nice twist to the ever popular pumpkin pie.

Connie-O
8
12/3/2007

This is a good idea in theory. However we found that the mincemeat overpowered the pumpkin so much that it might as well not been there. I would like to try it again using half the mincemeat and doubling the pumpkin.

Shelle
7
10/4/2007

This is a great pie that my mother made all the time - she would put apple pie filling in the mincemeat to cut the tartness and it made it more fantastic!