Mincemeat Pumpkin Pie

1 c Pumpkin; Mashed, Canned

1/2 c Brown Sugar; Firmly Packed

3/4 t Cinnamon; Ground

3/4 t Nutmeg; Ground

1/2 t Salt

3 ea Eggs; Lg

1/2 c Heavy Cream

1 c Mincemeat; Prepared

1 ea Unbaked 9-inch Pie Shell

Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.