Mincemeat/Pumpkin Chiffon Pie recipe

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Ingredients

1 cup solid pack pumpkin puree
½ cup packed brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
3 eggs
½ cup heavy whipping cream
1 cup prepared mincemeat pie filling
1 (9 inch) pie shell

Nutrition Info

290.2 calories
carbohydrate: 40.5 g
cholesterol: 90.1 mg
fat: 13.7 g
fiber: 2.7 g
protein: 3.7 g
saturatedFat: 5.5 g
servingSize: -
sodium: 434.6 mg
sugar: 28.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 -9-inch pie

Recipe Note

A contrast of tastes.

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