Mincemeat Pumpkin Pie Recipes

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MINCEMEAT PUMPKIN PIE



Mincemeat Pumpkin Pie image

Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

2 cups prepared mincemeat
1 unbaked pastry shell (9 inches)
1 large egg
1 cup canned pumpkin
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup evaporated milk

Steps:

  • Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk. , Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 189mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

CARAMEL-PUMPKIN PIE WITH MINCEMEAT ICE CREAM



Caramel-Pumpkin Pie with Mincemeat Ice Cream image

Categories     Milk/Cream     Food Processor     Dairy     Ginger     Vegetable     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Cinnamon     Clove     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 21

Crust
1 1/3cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled lard, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Filling
2/3 cup sugar
2 tablespoons water
2 tablespoons unsalted butter
3/4 cup half and half
2/3 cup whipping cream
2 large eggs
1 large egg yolk
1 cup canned pure pumpkin
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Mincemeat Ice Cream

Steps:

  • For crust:
  • Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
  • Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
  • Meanwhile, for filling:
  • Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
  • Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
  • Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.

PUMPKIN AND MINCEMEAT HOLIDAY PIE



Pumpkin and Mincemeat Holiday Pie image

Make and share this Pumpkin and Mincemeat Holiday Pie recipe from Food.com.

Provided by sweetcakes

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 1/2 cups canned mincemeat
1 unbaked 9-inch pie shell
1 (18 ounce) can pumpkin pie filling
1/4 cup orange juice
1 cup evaporated milk
1/2 teaspoon grated orange peel
whipped cream

Steps:

  • Spread mincemeat evenly in bottom of pastry shell.
  • Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel.
  • Pour over mincemeat in shell.
  • Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean.
  • Cool, serve garnished with whipped cream.

Nutrition Facts : Calories 397.5, Fat 10.3, SaturatedFat 3.4, Cholesterol 9.1, Sodium 307.3, Carbohydrate 72.8, Fiber 6.4, Sugar 29.8, Protein 4.6

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

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

MINCEMEAT-PUMPKIN PIE



Mincemeat-Pumpkin Pie image

Make and share this Mincemeat-Pumpkin Pie recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pie

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup pumpkin, Mashed, Canned
3 large eggs
1/2 cup brown sugar, Firmly Packed
1/2 cup heavy cream
3/4 teaspoon cinnamon, Ground
1 cup mincemeat, Prepared
3/4 teaspoon nutmeg, Ground
1 unbaked 9-inch pie shell
1/2 teaspoon salt

Steps:

  • 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 in a preheated 425 degree F. oven for 35 minutes or until the filling is set.
  • Cool slightly on a wire rack and serve warm.

Nutrition Facts : Calories 481.5, Fat 19.9, SaturatedFat 7.9, Cholesterol 132.9, Sodium 416.7, Carbohydrate 70.6, Fiber 2, Sugar 44.1, Protein 5.8

PUMPKIN FREEZE WITH MINCEMEAT



Pumpkin Freeze with Mincemeat image

I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. -Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
MINCEMEAT SAUCE:
1 package (9 ounces) condensed mincemeat
1-1/2 cups water
1/2 cup apricot nectar
1 tablespoon grated orange zest

Steps:

  • In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours., For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange zest. , Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce.

Nutrition Facts : Calories 315 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 304mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 2g fiber), Protein 3g protein.

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