Pumpkin Mincemeat Pie
A sweet, fruity spin on the traditional pumpkin pie- this version features a 'spirited' layer of traditional mincemeat.
- 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.