Pumpkin Mincemeat Pie recipe

Traditional mincemeat has a fascinating history. Created in England over 500 years ago as a means of preserving meats, it has slowly evolved into the sweet and savory dessert pie this recipe recreates.

Ingredients:

1 (14-ounce) can pumpkin purée
2 eggs
¾ cup light cream
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon powdered ginger
¼ teaspoon cloves
¼ teaspoon salt
1 cup mincemeat
One 9-inch unbaked pie shell

Directions:

1. Preheat oven to 375°F.

2. In a large bowl, whisk together pumpkin purée, eggs, light cream, brown sugar, cinnamon, ginger, cloves and salt.

3. Spread mincemeat over the bottom of the pie shell, then top with the pumpkin mixture.

4. Bake for about 45 minutes, or until pumpkin is just set in the center. Cool slightly and serve.

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