Mincemeat/Pumpkin Chiffon Pie Recipe

Mincemeat Pumpkin Chiffon Pie Recipe
A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe Ingredients :

* 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

Pumpkin Pie Filling Recipe Instructions :

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. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and the pumpkin pie filling recipe of chiffon is ready to serve warm...enjoy the pie !
pumpkin-pie-filling-recipe-2.

Sugarless Pumpkin Pie Filling Recipe

Sugarless Pumpkin Pie Filling Recipe
A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe INGREDIENTS :

• 1 c. thawed frozen apple juice concentrate (sugarless),
• 1 3/4 cups pumpkin(not pumpkin pie filling),
• 3 tbsp. butter or margarine, melted and cooled slightly;
• 3 eggs, lightly beaten,
• 1/2 c. evaporated milk,
• 1 tsp. cinnamon,
• 1/2 tsp. ginger,
• 1/4 tsp. nutmeg,
• 1/8 tsp. ground cloves.

Pumpkin Pie Filling Recipe INSTRUCTIONS
Pour apple juice concentrate into a medium size saucepan. Bring to boil. Reduce heat and simmer for 7 minutes. Cool.
Combine pumpkin, concentrate, butter or margarine, eggs, milk, and spices. Whisk mixture until completely smooth. Pour into pastry crust.
Place pie in preheated 350 degree oven and bake 40 minutes or until pumpkin pie is set in center. Cool pie and refrigerate. Bring out of refrigerator one hour before serving. The pumpkin pie filling recipe is ready...enjoy !
pumpkin-pie-filling-recipe