The following recipe was submitted by HANS Director, Milt Bowling. Here's what he had to say about this recipe:

The pumpkin mincemeat two-tone pie I bake is always a hit. It looks good, and the pumpkin kind of mellows the richness of the mincemeat, so it’s not too rich. I “borrowed” this Better Homes and Gardens Pies and Cakes book from my mother in the 60's or 70's. The price on the front is $2.95. She probably paid cash.

If you can read the print in the picture you will see that there are two recipies. I modified the recipe on the left, using the mincemeat idea, but used the pumpkin recipe on the right for the pumpkin part.

So the modified recipe goes like this:

1 unbaked 9 inch pastry shell
1 1/2 cups canned mincemeat

Pumpkin pie filling:
1 1/2 C canned pumpkin
3/4 C brown sugar
1/2 TSP salt
1 to 1 1/4 TSP cinnamon
1/2 to 1 TSP nutmeg
1/4 to 1/2 TSP cloves
1 TSP ginger
3 slightly beaten eggs
1 1/4 C milk
1 6-ounce can (2/3 C) evaporated milk

Spread mincemeat evenly in bottom of pastry shell. Prepare pumpkin pie filling as above and spread over mincemeat layer in shell.

Bake in a hot over (400 degrees) for about 45 - 50 minutes or til knife inserted halfway between center and edge of filling comes out clean. Cool. Serve garnished with rosettes of whipped cream.

Editor's Note: So, when Milt is not out speaking at a meeting about health issues with electro-magnetic frequency, he can be found either cooking for the homeless in downtown Vancouver, or whipping up a favourite like this for his own family and/or friends. Check out his website at: www.cleanenergycanada.com.