Mincemeat/Pumpkin Chiffon Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A contrast of tastes. 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.
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