Pumpkin-Mince Pie
Pumpkin-Mince Pie
Pastry for 9-inch pie shell
1 cup canned pumpkin
2 cups mincemeat
1/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 eggs
3/4 cup evaporated milk or cream
Line a 9-inch pie pan with pastry. Crimp the edges. Spread the mincemeat over the bottom. Bake in hot oven, 425 degrees, for 15 minutes. While this bakes, mix together the brown sugar, salt, cinnamon, ginger and cloves. Mix spice mixture with the canned pumpkin. Beat the eggs..... (remainder of recipe missing but seems like it won't be hard to figure out)
Pastry for 9-inch pie shell
1 cup canned pumpkin
2 cups mincemeat
1/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 eggs
3/4 cup evaporated milk or cream
Line a 9-inch pie pan with pastry. Crimp the edges. Spread the mincemeat over the bottom. Bake in hot oven, 425 degrees, for 15 minutes. While this bakes, mix together the brown sugar, salt, cinnamon, ginger and cloves. Mix spice mixture with the canned pumpkin. Beat the eggs..... (remainder of recipe missing but seems like it won't be hard to figure out)
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