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

Spread mincemeat in bottom of shell. Prepare pumpkin pie filling, following label directions, but substitute the orange juice and evaporated milk for the liquid called for; stir in orange peel. Pour over mincemeat in pastry shell. Bake at 450 degrees for 10 minutes; reduce temperature to 350 degrees and bake 50 minutes longer or until a knife inserted half way between center and outer edge of filling comes out clean.