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My review
Mincemeat and Pumpkin Layer Pie
Joyce Anderson
"This is pumpkin pie with a twist, a layer of mincemeat topped with a layer of pumpkin. Just the thing to put the zing into traditional pumpkin pie! It has been a favorite in our family for years."
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Ingredients
servings 252Original recipe yields 8 servings (1 - 8 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
- Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat.
- Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.
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Reviews
Read all reviews 4Most helpful
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10/7/2001
This was a great tasting holiday pie. A nice twist to the ever popular pumpkin pie.
11/4/2009
I used to make this recipe back in the 80's and I am so happy to see it again. It is the perfect blend of a lot of pumpkin and touch of old fashioned mincemeat. Start a new tradition and make th...
12/3/2007
This is a good idea in theory. However we found that the mincemeat overpowered the pumpkin so much that it might as well not been there. I would like to try it again using half the mincemeat a...
10/4/2007
This is a great pie that my mother made all the time - she would put apple pie filling in the mincemeat to cut the tartness and it made it more fantastic!