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5 from 2 votes

Pumpkin Mincemeat Pie

A sweet, fruity spin on the traditional pumpkin pie- this version features a 'spirited' layer of traditional mincemeat.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Author: Meaghan @ 4 Sons R Us


  • 1 1/2 cups prepared meatless mincemeat
  • 1 Eggland's Best egg beaten
  • 1 cup pumpkin puree
  • 1/2 cup Dixie Crystal's granulated white sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 9 " refrigerated pie crust not yet baked
  • 1 cup whipped cream


  • Place the crust into a pie pan, cut off any excess, and crimp edges, if desired.
  • In the bowl of a stand mixer, whip together the egg, pumpkin, sugar, spices, & salt, just until everything's equally incorporated.
  • Spread the mincemeat evenly out over the pie crust.
  • Pour the pumpkin mixture out over the mincemeat, spread to smooth evenly to the edges.
  • Bake at 425 degrees for 35-40 minutes. Let the pie cool, either until it's just slightly warm or completely cool, and serve topped with whipped cream.