1 1/2 c. canned mincemeat
1 unbaked 9 inch pastry shell
1 lb. 2 oz. can pumpkin pie filling
1/4 c. orange juice
1 c. evaporated milk
1/2 tsp. grated orange peel
Whipped cream or dessert topping

Spread mincemeat evenly in bottom of pastry shell. Prepare pumpkin pie filling, following label directions, but substitute the orange juice and evaporated milk for the liquid called for; stir in peel. Pour over mincemeat in shell.

Bake in hot oven, 400 degrees, for about 45 minutes or until knife inserted halfway between center and edge of filling comes out clean. Cool. Serve garnished with rosettes of whipped cream or whip dessert topping.