MINCEMEAT/PUMPKIN CHIFFON PIE

Mincemeat/Pumpkin Chiffon Pie image

A contrast of tastes.

Provided by MARBALET

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

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Ingredients

1 cup solid pack pumpkin puree
½ cup packed brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
3 eggs
½ cup heavy whipping cream
1 cup prepared mincemeat pie filling
1 (9 inch) pie shell

Steps:

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.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 40.5 g, Cholesterol 90.1 mg, Fat 13.7 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 434.6 mg, Sugar 28.9 g