Mincemeat and Pumpkin Layer Pie

3 Reviews

“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.” - by Joyce Anderson

Ingredients

1 1/2 cups prepared, meatless mincemeat
1 egg, beaten
1 cup pumpkin puree
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 prepared 8 inch pastry shell
1 cup whipped cream

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Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
252 cal
13%

Fat
7.9 g
12%

Carbs
46.1 g
15%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

TALLONES

Nov. 10, 2003

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

Connie-O

Dec. 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 dou..." See morebling the pumpkin. "

Shelle

Oct. 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!..." See more"

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