Two-tone Holiday Pie

November 7th, 2008 |

Two-tone Holiday Pie

This is a lovely combination of two wonderful tastes and would be my choice for a holiday pie. The mixture of the smooth velvety pumpkin with the rich fruit of the mincemeat is a delightful melt in your mouth flavor.

This recipe makes one pie

11/2 cups canned mincemeat
1 baked 9-inch pastry shell
1 pound 2-ounce pumpkin pie filling
1/4 cup orange juice
1 cup evaporated milk
1/2 teaspoon orange peel
Whipped cream

Spread mincemeat evenly in bottom of pastry shell. Prepare pumpkin pie filling, following label directions but substitute the orange juice and evaporated milk for the liquid called for; stir in peel. (You could also divide the above Pumpkin Pie recipe in half and use it – use a large deep pie plate for this.) Pour the pumpkin mixture over the mincemeat.

Bake in a hot oven 400F for about 45 minutes or until a knife inserted halfway between center and edge of filling comes out clean. Cool. Serve with garnished rosettes of whipped cream. Bring extra whipped cream to the table.

Our next favorite Christmas Recipe Christmas Custard or Christmas Trifle
For our favorite recipes for all seasons click on the image