mincemeat/pumpkin chiffon pie

mincemeat/pumpkin chiffon pie

Ingredients

  • 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


Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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
mincemeat/pumpkin chiffon pie, recipe PT15M PT1H 5 455 calories

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