Mincemeat/Pumpkin Chiffon Pie recipe

1 servings

1 cup solid pack pumpkin puree

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

3 eggs

1/2 cup heavy whipping cream

1 cup prepared mincemeat pie filling

1 (9 inch) pie shell

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.