Edited by author 11-26-2003 09:52 AM
Pumpkin-mincemeat Pie

1 9-in. pie shell, unbaked
1, 1 lb. can of pumpkin
3/4 C. firmly packed dk. brown sugar
3/4 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2 tsp. grated orange rind
2 eggs
1 C. evaporated milk
1 C. mincemeat
6 pecan halves
whipped cream for garnish
In a large bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, cloves and
orange rind.  beat in eggs.  Gradually add evaporated milk, stirring until well blended.  Set aside
Spread mincemeat over bottom of pie shell.  Gradually pour pumpkin mixture over mincemeat. 
Decorate top of pie with pecan halves.  bake 40 -45 minutes at 375 degrees until a metal knife
inserted near center of pie comes out clean.  Cool before serving.  Garnish center of pie with
whipped cream.