“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. Originally submitted to ThanksgivingRecipe.com.” - by Joyce Anderson
Ingredients
Adjust Servings
Original recipe yields 1 - 8 inch pie
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
- 301 cal
- 15%
- Fat
- 11.3 g
- 17%
- Carbs
- 50.1 g
- 16%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I used to make this recipe back in the 80's and I am so happy to see it again. It is the perfect blend of a lot of pumpkin and touch of old fashioned mincemeat. Start a new tradition and make the minc..." See moreemeat out of your green tomtoes. My kids love mincemeat day. I spiced the pumpkin with 1/2 teas. ginger and 1/teas. allspice."
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