Mincemeat/Pumpkin Chiffon Pie Recipe

Ingredients <br>- 1 cup solid pack pumpkin puree <br>- ½ cup packed brown sugar <br>- ¾ teaspoon ground cinnamon <br>- ¾ teaspoon ground nutmeg <br>- ½ teaspoon salt <br>- 3 eggs <br>- ½ cup heavy whipping cream <br>- 1 cup prepared mincemeat pie filling <br>- 1 (9 inch) pie shell <br><p></p>Directions <br>step 1: Preheat oven to 425 degrees F (220 degrees C). <br>step 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. <br>step 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. <br>

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

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 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.
step 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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