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Mincemeat Pumpkin Pie

 Mincemeat Pumpkin Pie
Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!
6-8 ServingsPrep: 20 min. Bake: 55 min. + cooling

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.