Mincemeat Pumpkin Pie Recipe

Mincemeat Pumpkin Pie Recipe photo by Taste of Home

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Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!

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Mincemeat Pumpkin Pie Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 6-8 Servings

20 55 75

Ingredients

2 cups prepared mincemeat
1 unbaked pastry shell (9 inches)
1 egg
1 cup canned pumpkin
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup evaporated milk

Directions

Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk.
Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 piece equals 303 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 189 mg sodium, 50 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Mincemeat Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p139