Title: Mincemeat-Pumpkin Pie
Categories: Dessert Pie Vegetable
Yield: 6 Servings
| 1 | c | Pumpkin; mashed, canned |
| 3/4 | ts | Cinnamon; ground |
| 1/2 | ts | Salt |
| 1/2 | c | Heavy cream |
| 1 | | Unbaked 9-inch pie shell |
| 1/2 | c | Brown sugar; firmly packed |
| 3/4 | ts | Nutmeg; ground |
| 3 | | Eggs; lg |
| 1 | c | Mincemeat; prepared |
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 in a preheated 425 degree F. oven for 35 minutes or until
the filling is set. Cool slightly on a wire rack and serve warm.