- 1 cup solid pack pumpkin puree
- 1/2 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup heavy whipping cream
- 1 cup prepared mincemeat pie filling
- 1 (9 inch) pie shell
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
07/29/2019
recipepes.com
mincemeat/pumpkin chiffon pie, recipe
PT15M
PT1H
5
455 calories