Mincemeat/Pumpkin Chiffon Pie

• 1 cup solid pack pumpkin puree
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup heavy whipping cream
• 1 cup prepared mincemeat pie filling
• 1 (9 inch) pie shell

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well.
3. Add the eggs and heavy cream.
4. Beat until smooth using a rotary or electric mixer.
5. Stir in the mincemeat and pour into the unbaked pie shell.
6. Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set.
7. Cool slightly on a wire rack and serve warm.

solid pack pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, salt, eggs, heavy whipping cream, prepared mincemeat pie filling, pie shell

Taken from allrecipes.com/recipe/mincemeatpumpkin-chiffon-pie/ (may not work)