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 eggs 1 C. evaporated milk 1 C. mincemeat
In a large bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, cloves and 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. 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 if desired.