Best 3 Mincemeat Pumpkin Pie Recipes
Are you craving a delectable and festive treat that captures the essence of the holiday season? Look no further than the classic mincemeat pumpkin pie. This delightful pie combines the warmth and richness of mincemeat with the smooth and velvety texture of pumpkin, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with the necessary knowledge, tips, and techniques to create a perfect mincemeat pumpkin pie from scratch. From selecting the right ingredients to achieving that perfect golden-brown crust, we'll walk you through every step of the process, ensuring that your pie turns out to be a masterpiece that stuns your family and friends.
Here are our top 3 tried and tested recipes!
CARAMEL-PUMPKIN PIE WITH MINCEMEAT ICE CREAM
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
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.
MINCEMEAT/PUMPKIN CHIFFON PIE
A contrast of tastes.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
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 AND PUMPKIN LAYER PIE
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.
Provided by Joyce Anderson
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
- Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat.
- Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 46.1 g, Cholesterol 29 mg, Fat 7.9 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 362.9 mg, Sugar 34.6 g
Tips:
- To make the perfect pie crust, use a combination of butter and shortening. This will result in a flaky, tender crust that is not too tough.
- When rolling out the dough, be sure to keep it cold. This will help to prevent the gluten from developing, which can make the crust tough.
- If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to thaw it completely before using it.
- For the pumpkin filling, use fresh pumpkin puree for the best flavor. If you're using canned pumpkin puree, be sure to drain it well before using it.
- Add spices to the pumpkin filling to taste. Some popular spices include cinnamon, nutmeg, ginger, and cloves.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to finish baking. This will help to prevent the crust from overcooking.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.
Conclusion:
Mincemeat pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its flaky crust, creamy filling, and warm spices, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give mincemeat pumpkin pie a try. You won't be disappointed!
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