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Mincemeat/Pumpkin Chiffon Pie


"A contrast of tastes."
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servings 290 cals
Original recipe yields 8 servings (1 -9-inch pie)

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  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.

Nutrition Facts

Per Serving: 290 calories; 13.7 g fat; 40.5 g carbohydrates; 3.7 g protein; 90 mg cholesterol; 435 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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... I'd never had mincemeat-anything (apparently it's a Northern/British thing) or a chiffon pie before but this seemed like an interesting/fancy dish to bring to a dinner. I was nervous as...