Mincemeat and Pumpkin Pie

Mincemeat and Pumpkin Pie


3 people made this

About this recipe: A deliciously different mince pie. It's creamy, sweet, lightly spiced and perfect during Christmastime. A shortcrust pastry case is filled with a spiced pumpkin, mincemeat and cream filling. Serve with whipped cream, if desired.


Serves: 8 

  • 250g pumpkin puree
  • 110g dark brown soft sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 eggs
  • 125ml whipping cream
  • 275g prepared mincemeat filling
  • 1 (23cm) pastry case

Prep:15min  ›  Cook:35min  ›  Extra time:50min  ›  Ready in:1hr40min 

  1. Preheat oven to 220 C / Gas 7.
  2. Combine the pumpkin puree, dark brown soft sugar, cinnamon, nutmeg and salt in a bowl, mixing well.
  3. Bake at 220 C / Gas 7 for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
  4. Add the eggs and double cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pastry case.

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