Mincemeat/Pumpkin Chiffon Pie

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well.

3. 3

   Add the eggs and heavy cream.

4. 4

   Beat until smooth using a rotary or electric mixer.

5. 5

   Stir in the mincemeat and pour into the unbaked pie shell.

6. 6

   Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set.

7. 7

   Cool slightly on a wire rack and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.