Thursday, November 21, 2013

MINCEMEAT PUMPKIN PIE

1 9 or 10-inch unbaked pie shell
1 (9-oz pkg) condensed mincemeat*, crumbled
3/4 cup water
1 can (16-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Place oven rack in lowest position then preheat oven to 425 degrees.

In a small saucepan, combine the mincemeat and water; bring to a boil.  Cook and stir for 1 minute.  Spread mixture into the unbaked pie shell.

In a large mixer bowl, combine the pumpkin, milk, eggs, and spices; mix together well.  Pour pumpkin mixture over the mincemeat in pie shell.  Bake at 425 degrees for 15 minutes.

Reduce the oven temperature to 350 degrees and bake 35 to 40 minutes more or until set in the center.

Allow pie to cool before cutting to serve.  May be served warm or chilled. Top with whipped cream, if desired.
Refrigerate any leftovers.

*1 1/3 cups ready-to-use mincemeat can be substituted for the condensed mincemeat.

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