Muirhead Two Layer Pumpkin and Mincemeat Pie |
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1 9-inch DEEP DISH pie shell, unbaked 1 ½ cups of Muirhead Green Tomato Mincemeat (one 13.5 oz jar) 3 extra large eggs 1 ½ cups Muirhead Pecan Pumpkin Butter (one 13.5 oz jar) 1 ½ cups heavy cream |
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| Preheat oven to 450° F. Spread Muirhead Green Tomato Mincemeat over the bottom of the unbaked DEEP DISH pie shell. Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and cream. Pour over mincemeat layer in the unbaked DEEP DISH pie shell. Bake in 450° F oven for 15 minutes. Reduce heat to 350° F and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8. | ||
| Muirhead – 2003 | ||
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