Today's recipe for Mincemeat-Pumpkin Pie came about when I made Tomato Mince Meat using a recipe from one of Grandma's old church cookbooks. Wanting to use this very special homemade mincemeat in some very special recipes, I found this one in a cookbook called "Betty Crocker's Cooking American Style" that my sister gave me for Christmas in 1978. It's a great cookbook, but I haven't made too many recipes from that book over the years, and since it's kind of a special cookbook, I decided to try this one. Mincemeat is an old-fashioned pie and pie filling, and I remember both of my grandmas making mincemeat pie for both Thanksgiving and Christmas back in the day (and I don't think they made their own - they would have used store-bought). I loved that pie - it was spicy and full of all the holiday flavors of apples, raisins, and spices, and those flavors bring back such great memories from my childhood. While the pie filling I made isn't quite as flavorful as the store-bought, it sure made this Mincemeat-Pumpkin Pie delicious! That being said, I'd have to say I love mincemeat pie and I love pumpkin pie, but this Mincemeat-Pumpkin Pie was just ok. It was good - but I have to say - I like the others better. If you like pumpkin pie and you like mincemeat, you really should try this one and see how delicious it can be with both in the same pie!
Here is the recipe as I made it:
Mincemeat-Pumpkin Pie
Prepare pastry crust for one 9" pie crust and chill.
Mix together:
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups mincemeat
1 cup canned pumpkin
Stir in:
1/2 cup milk
2 eggs, beaten
Pour into pie crust and cover edge with a 3" strip of foil to prevent excessive browning.
Bake at 425 degrees for 25 minutes and remove the foil.
Bake another 10-15 minutes, or until the top is golden.
Cool slightly.
Serve warm or refrigerate.
This is a very easy recipe, really, as long as you have the mincemeat you need. I'm glad I had made the Tomato Mince Meat last summer so I was ready to make this new recipe!
My homemade mincemeat was a little more loose than what I've had in "store-bought" before, so I was hoping it would turn out all right.
Here it is all mixed up and ready for the pie crust.
Into the pie crust and now for the foil.
I've never had to do this before, but this is what I ended up with. It ended up being 3 pieces of 3" foil.
After the first 25 minutes of baking - off comes the foil.
What's with this bump? It looked like it might explode! It didn't, and by the time it cooled a bit, it looked like normal. I think maybe some of the mincemeat got clumped in one spot. My bad.
I let it cool a bit and then tried to cut a piece while it was still warm. I'd let it be BARELY warm - if you want it warm - because it was still oozing a bit. We let it sit until almost cool and that worked much better.
Oh my gosh - you can see all the mincemeat goodness in there - apples, raisins, and all those spices!
If you like the somewhat old-fashioned flavor of mincemeat pie, or pumpkin pie, you are going to love these two flavors together. This is an old-fashioned all-American pie, and you'll love this on your Thanksgiving dessert table. With the homemade Tomato Mince Meat in this very special pie, I had to show it on Grandma's china and on old piece of linen that might have belonged to her mother. Thanksgiving is the time to be grateful for all the ancestors who came before us and passed on all their wisdom, recipes, and love. Share this very special Mincemeat-Pumpkin Pie with all of your loved ones and let them know just how very loved they are!
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