Mincemeat/Pumpkin Chiffon Pie
- 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.
Per Serving: 290 calories; 13.7 40.5 3.7 90 435 Full nutrition
ReviewsRead all reviews 3
What a wonderful twist on pumpkin pie. I would rate it 10 if possible - the mincemeat definitely takes this to a different level. This pie can not be rated on it's own without the addition of ...
I omitted the mincemeat on this one, because I just wanted a good pumpkin chiffon pie recipe. It was delicious! I have NEVER cooked Christmas dinner before. Amid the chaos, however, this reci...