Pumpkin Mincemeat Pie
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
|Hot milk||3⁄4 Cup (12 tbs)|
|Mincemeat||1 1⁄2 Cup (24 tbs)|
|Unbaked pie shell||1 (9 Inch)|
Preheat the oven to 425 degrees.
Combine the brown sugar, cinnamon, ginger, cloves and salt in a bowl; blend well.
Stir in the pumpkin.
Stir in the egg and hot milk.
Spread the mincemeat in the pie shell.
Pour the pumpkin mixture evenly over the mincemeat layer.
Bake for 10 minutes or until pastry begins to brown.
Reduce oven temperature to 350 degrees and bake for 35 to 40 minutes longer or until a knife inserted near the center of the pumpkin layer comes out clean.