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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit! Ingredients:
2 cups prepared mincemeat |
1 unbaked pastry shell (9 inches) |
1 egg |
1 cup canned pumpkin |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/8 teaspoon ground cloves |
3/4 cup evaporated milk |
Directions:
1. Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk.
2. Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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