| Mincemeat and Pumpkin Layer Pie
| Yields: 8 servings |
"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: | 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 | DIRECTIONS: | 1. | Preheat oven to 425 degrees F (220 degrees C). | | 2. | Beat together egg, pumpkin, sugar, spices, and salt with rotary beater. | | 3. | Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat. | | 4. | Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold. | |
