Pumpkin Mincemeat Pie Recipe

Pumpkin Pie Slice

Pumpkin Mincemeat Pie Recipe Description

In the Fall, we come back indoors and rediscover our kitchens. It was certainly too hot to cook indoors in sultry summer weather. SO, now with cooler weather, we bake up a storm, and take joy in the pleasant aromas wafting out of the kitchen. This very old-fashioned pumpkin mincemeat pie recipe is little known nowadays. As a matter of fact, many people have never heard of mincemeat. This is especially true of younger people. Well, it’s time to re-discover mincemeat.

Your great-grandmother probably made it. Combining pumpkin and mincemeat into a pie is a delicious blend. So, don’t you think it’s time to bring this recipe back into the kitchen for this generation and the next to enjoy!?

Just what is mincemeat? Many people have absolutely no idea. First of all, it is not a meat. Rather, it is a mixture of currants, raisins, sugar, apples, candied citrus peel, spices, and often suet. Sounds yummy, doesn’t it!?

Pumpkin Mincemeat Pie Ingredients

  • 1 unbaked pastry pie shell
  • 1 – 9 ounce package condensed mincemeat, crumbled
  • 3/4 cups water
  • 1 – 16 ounce can pumpkin
  • 2 eggs
  • 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 – 14 ounce can sweetened condensed milk
Pumpkin Pie Recipe and Cookbook

How to make Pumpkin Mincemeat Pie Directions

  1. Preheat oven to 425 ° F.
  2. In a small pan, combine mincemeat and water.
  3. Place pan on stove and bring to a boil. Cook, stirring constantly for 2 minutes.
  4. Pour mincemeat into an unbaked pastry shell.
  5. In a large mixing bowl, combine remaining ingredients. Mix ingredients together well.
  6. Pour mixture over mincemeat.
  7. Bake at 425 ° F. for 15 minutes.
  8. Reduce heat to 350 ° F, and continue to bake for 35 – 40 minutes or longer, until the center is set.
  9. Remove from oven and allow to cool.
  10. Serve warm or chilled.
  11. Refrigerate any leftovers.

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