Mincemeat/Pumpkin Chiffon Pie Recipe
- 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
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.