Pumpkin Mincemeat Pie
rec.food.cooking/Rich Bails (1995)

1 cup pumpkin puree
3 eggs, large
1/2 cup brown sugar; firmly packed
1/2 cup heavy cream
3/4 teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
1 cup mincemeat, prepared
1/2 teaspoon salt
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees.

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.

Bake for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.