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Layered Mince Meat Pumpkin Pie

1 (9 inch) unbaked pastry shell
1 c. canned mincemeat
1 (1 lb. 20 oz.) can pumpkin pie filling
1/4 c. orange juice
1 c. evaporated milk
1/2 grated orange peel
Whipped cream

Prepare pie shell. Spread mincemeat in bottom of shell. Prepare pumpkin pie filling following label directions but substitute the orange juice and evaporated milk for liquid called for. Stir in orange peel. Pour over mincemeat in shell. Bake in hot oven 450 degrees, 10 minutes and then bake at reduced temperature of 350 for 50 minutes or until a knife inserted in center comes out clean. Garnish with whipped cream or a scoop of ice cream.

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