Mincemeat/Pumpkin Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Flatter your guests with pie that boasts of the flavors of two fillings


  • Unbaked 9" pie shell
  • 1 c. cooked pumpkin
  • ½ c. brown sugar, firmly packed
  • ½ tsp. salt
  • ¾ tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • 3 eggs
  • ½ c. heavy cream
  • 1 c. prepared mincemeat


  • Combine pumpkin, sugar, salt, spices, eggs and cream and beat only until blended. Stir in mincemeat Pour into unbaked pie shell. Bake in hot oven (425°) about 35 minutes, until filling is set. Serve warm.