Mincemeat/Pumpkin Chiffon Pie Best Dishes

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Friday, March 8, 2019

Mincemeat/Pumpkin Chiffon Pie

"A evaluation of tastes."

Ingredients :

1 cup strong p.C. Pumpkin puree
half of cup packed brown sugar
3/4 teaspoon floor cinnamon
3/4 teaspoon floor nutmeg
half of teaspoon salt
three eggs
half cup heavy whipping cream
1 cup organized mincemeat pie filling
1 (nine inch) pie shell

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 425 stages F (220 degrees C).
Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, blending well. Add the eggs and heavy cream. Beat until clean the use of a rotary or electric mixer. Stir within the mincemeat and pour into the unbaked pie shell.
Bake at 425 ranges F (220 stages C) for 35 mins or till the filling is about. Cool barely on a cord rack and serve heat.

Notes :

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