Mincemeat/Pumpkin Chiffon Pie
The beautiful green comes from the pandan leaves and paste.
Recipe Summary Mincemeat/Pumpkin Chiffon Pie
A contrast of tastes.Ingredients | Chiffon Cake Pandan Holland Bakery1 cup solid pack pumpkin puree½ cup packed brown sugar¾ teaspoon ground cinnamon¾ teaspoon ground nutmeg½ teaspoon salt3 eggs½ cup heavy whipping cream1 cup prepared mincemeat pie filling1 (9 inch) pie shellDirectionsPreheat oven to 425 degrees F (220 degrees C).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 at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.Info | Chiffon Cake Pandan Holland BakeryServings: 8 Yield: 1 -9-inch pie
TAG : Mincemeat/Pumpkin Chiffon PieFruits and Vegetables, Vegetables, Squash,
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