| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Meats |
|
Desserts, Pies, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Pumpkin; Mashed, Canned |
| 1/2 |
c |
Brown Sugar; Firmly Packed |
| 3/4 |
ts |
Cinnamon; Ground |
| 3/4 |
ts |
Nutmeg; Ground |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs; Lg |
| 1/2 |
c |
Heavy Cream |
| 1 |
c |
Mincemeat; Prepared |
| 1 |
|
Unbaked 9-inch Pie Shell |
INSTRUCTIONS
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.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
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