Pumpkin-Mincemeat Pie Recipe
Ingredients
| 1/2 recipe for pastry for 2-crust 9-inch pie | ||
| Mincemeat | 1 Cup (16 tbs), canned | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| 1/2 cup brown sugar, packed | ||
| Molasses | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 3/4 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Evaporated milk | 3/4 Cup (16 tbs) | |
| Sweetened whipped cream | ||
| 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.
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.
Chef
