1 3/4 c. mincemeat
2 eggs
1/2 c. brown sugar, packed
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. undiluted evaporated milk
3/4 c. pumpkin
1 (9 inch) unbaked pie shell

Spread mincemeat in the bottom of 9 inch pie crust. Beat eggs. Blend in brown sugar, salt, cinnamon and nutmeg. Combine milk and pumpkin and heat to scalding. Stir into egg mixture. Pour carefully over mincemeat layer. Bake at 425 degrees for 45 to 50 minutes or until custard is set.