Mincemeat and Pumpkin Pie

    1 hour 40 min

    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.

    4 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    What a wonderful twist on pumpkin pie. I would rate it 10 if possible - the mincemeat definitely takes this to a different level. This pie can not be rated on it's own without the addition of the mincemeat because that is what makes it special.  -  28 Sep 2008  (Review from Allrecipes US | Canada)


    I omitted the mincemeat on this one, because I just wanted a good pumpkin chiffon pie recipe. It was delicious! I have NEVER cooked Christmas dinner before. Amid the chaos, however, this recipie was a breeze.  -  17 Feb 2000  (Review from Allrecipes US | Canada)


    Ok...so I'd never had mincemeat-anything (apparently it's a Northern/British thing) or a chiffon pie before but this seemed like an interesting/fancy dish to bring to a dinner. I was nervous as everyone took their slices but it tasted great!! It was a big hit!  -  27 Nov 2008  (Review from Allrecipes US | Canada)