This is pumpkin pie with a twist, a layer of mincemeat topped with a layer of pumpkin. Just the thing to put the zing into traditional pumpkin pie! It has been a favorite in our family for years. Originally submitted to ThanksgivingRecipe.com.
INGREDIENTS (for 8 servings):
- 1 1/2 cups prepared, meatless mincemeat
- 1 egg, beaten
- 1 cup pumpkin puree
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 recipe pastry for a 9 inch single crust pie
- 1 cup whipped cream
Preheat oven to 425 degrees F (220 degrees C).
Beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat.
Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.