Pumpkin Mincemeat Pie Recipe
Ingredients
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup canned pumpkin
1 egg, lightly beaten
3/4 cup hot milk
1 1/2 cups mincemeat
1 unbaked (9 inch) pie shell
Directions
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.
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.
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