Pumpkin and Mincemeat Pie

Pumpkin and Mincemeat Pie


3 people made this

About this recipe: 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.

Joyce Anderson

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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