Mincemeat-Pumpkin Pie

Mincemeat pumpkin pie is the holiday mashup your dessert table didn’t know it needed. Classic pumpkin custard gets spiked with a cup of prepared mincemeat, which folds raisins, dried fruit, citrus peel, and warming spices right into the silky filling. The result is a pie that tastes like Thanksgiving and Christmas had a baby.

The filling comes together in a bowl with a hand mixer. Pumpkin, brown sugar, cinnamon, and nutmeg get whisked with eggs and heavy cream for richness, then the mincemeat goes in last so the fruit pieces stay whole and scattered through the slice.

A high-heat start at 425°F (220°C) gives the pie shell a blast that sets the bottom crust before the filling has a chance to soak in. That’s the difference between a flaky crust and a soggy one. Pull the pie when the center barely jiggles, it’ll finish setting as it cools.

Pro Tips

• Use real canned pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, and will throw off the balance.
• Warm the mincemeat in a pan for 2 minutes before stirring in so it blends evenly.
• Shield the crust edges with foil at minute 20 if they’re browning too fast.
• Cool at least an hour before slicing. Warm pumpkin pie oozes instead of cutting clean.

Variations

• Use a graham cracker crust instead of pastry for a different texture and flavor.
• Add 2 tablespoons of bourbon or dark rum to the filling for a boozier Christmas spin.
• Top with candied pecans or whipped cream flavored with a splash of vanilla and maple syrup.