Mincemeat-Pumpkin Chiffon Pie

posted by Connie 11-24-99 9:47 AM

Mincemeat-Pumpkin Chiffon Pie

1 cup pumpkin, mashed, canned
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
1/2 cup heavy cream
1 cup prepared mincemeat
1 (9 inch) pastry shell

Preheat oven to 425 degrees F (220 degrees C).

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.

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.
Makes 1 -9-inch pie

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