1 pkg. dry mincemeat
1 c. boiling water
1 1/2 c. canned pumpkin
1 c. light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
Dash of cloves
1 tall can of evaporated milk
2 tbsp. butter
1/2 tsp. lemon extract
3 eggs

Break mincemeat in saucepan. Add water and cook for 3 minutes, stirring constantly. Cool and chill in refrigerator. Mix pumpkin, sugar, salt and spices in saucepan. Stir in milk. Add butter until melted.

In a separate bowl, beat 3 egg yolks and 2 whites until light. Pour pumpkin mixture slowly over eggs. Beat remaining egg white until stiff but not dry. Strain pumpkin custard over egg white and fold in. Spread mincemeat in bottom of pastry-lined pan. Pour custard over top. Bake for 10 minutes at 450 degrees. Then decrease heat to 350 degrees for 25 minutes or until set.