- 1 1/2 c. mincemeat (canned kind)
- 1 uncooked 9″ pastry shell
- 1 1lb 2oz can of pumpkin pie filling
- 1/4 c . orange juice
- 1 c. evaporated milk
- 1/2 t grated orange peel
- Top: Whipped cream or dessert topping for rosettes
Spread mincement evenly in bottom of pie shell. Prepare pumpkin pie filling using juice and milk for liquid. Mix and pour over mincement. Bake at 400 degrees for about 45 minutes.