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
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liza moni
[email protected]The chiffon filling was delicious, but the mincemeat filling was a bit too tart for me.
Mila Wild Tube
[email protected]This pie was a bit too sweet for my taste, but it was still good.
Brooklynn Anderson
[email protected]I'm not a big fan of mincemeat, but I really enjoyed this pie. The pumpkin flavor really mellowed out the mincemeat.
Arsl Rehmani
[email protected]This pie is a delicious and unique twist on the classic pumpkin pie.
Just A weird kid
[email protected]I love this pie! It's the perfect dessert for a fall gathering.
Lance Morris
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Ezaj Khan
[email protected]I followed the recipe exactly, but my pie didn't turn out right. The crust was too hard and the filling was runny.
Hari Saran
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland.
Tasabeeh Ali
[email protected]The chiffon filling was delicious, but the mincemeat filling was a bit too tart for me.
Rana Mehmood
[email protected]This pie was a bit too sweet for my taste, but it was still good.
Aidah Kampire
[email protected]I love the combination of mincemeat and pumpkin. This pie is a keeper!
Muslim Kafela
[email protected]This pie was easy to make and turned out beautifully. The flavors were perfect for fall.
edwin coronel
[email protected]I've never been a big fan of mincemeat pie, but this recipe changed my mind. The addition of pumpkin really mellowed out the flavor of the mincemeat, and the chiffon filling was the perfect complement.
Awii Murphy
[email protected]This pie was a hit at our Thanksgiving dinner! The combination of mincemeat and pumpkin was unique and delicious, and the chiffon filling was light and fluffy.