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Pumpkin-Mincemeat Pie

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Ingredients
  Pastry 1 Cup (16 tbs)
  Canned mincemeat 1 Cup (16 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Molasses 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Evaporated milk 3⁄4 Cup (12 tbs)
  Sweetened whipped cream 4 Tablespoon
  Egg 1
Directions

Heat oven to 450 degrees.
Roll pastry thin and use to line pie pan building up a high fluted edge.
Spoon mincemeat into pastry-lined pan and spread evenly.
Combine pumpkin, brown sugar, molasses, salt, spices, liquid and egg and beat with rotary beater until smooth.
Pour over mincemeat.
Bake at 450 degrees 10 minutes.
Reduce oven temperature to 350 degrees and continue baking about 40 minutes more or until a knife inserted about 1 inch from the edge of the pie comes out c lean.
Serve slightly warm topped with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie

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