Pumpkin and Mincemeat Pie

    50 min

    Two Christmastime flavours are brought together in this pie - spiced pumpkin and mincemeat. A sweetcrust pastry case is filled with mincemeat, then topped with a spiced pumpkin filling. It's sweet, fruity and tangy. Serve with whipped cream, if desired.

    3 people made this

    Serves: 8 

    • 425g prepared mincemeat
    • 1 egg, beaten
    • 250g pumpkin puree
    • 100g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 sheets shortcrust pastry
    • 250ml whipped cream

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 220 C / Gas 7.
    2. Beat together egg, pumpkin puree, sugar, spices and salt.
    3. Spread mincemeat into the bottom of the pastry case. Pour pumpkin mixture over mincemeat.
    4. Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    This was a great tasting holiday pie. A nice twist to the ever popular pumpkin pie.  -  07 Oct 2001  (Review from Allrecipes US | Canada)


    This is a good idea in theory. However we found that the mincemeat overpowered the pumpkin so much that it might as well not been there. I would like to try it again using half the mincemeat and doubling the pumpkin.  -  03 Dec 2007  (Review from Allrecipes US | Canada)


    This is a great pie that my mother made all the time - she would put apple pie filling in the mincemeat to cut the tartness and it made it more fantastic!  -  04 Oct 2007  (Review from Allrecipes US | Canada)