Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Got this from a mincemeat brand website. I haven't tried them yet but they sound good.

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Combine flour and sugars; cut in butter until crumbly. Stir in nuts.
  3. Reserving 1 1/2 cups crumb mixture, press the rest on the bottom and halfway up sides of a 13x9 inch baking pan.
  4. Spoon mincemeat over crust.
  5. Combine remaining ingredients except reserved crumb mixture and mix well. Pour over mincemeat. Top with reserved crumb mixture.
  6. Bake 15 minutes; reduce oven to 350. Bake 40 minutes longer or until golden brown around the edges.
  7. Cool. Cut into squares.
  8. Serve warm or at room temperature. You also can top this with ice cream. Refrigerate leftovers.
Most Helpful

I first made this for a reception - sounded great! Terrific recipe. They disappeared in no time. Once refrigerated make good finger service. I originally got the recipe off the mincemeat site, but it wasn't there when I went looking for it today. I agree with the comments about a bit of trouble getting the "crust" to go around, but certainly wouldn't double it.<br/><br/>@Dahn98 27 oz. is one jar - I think this was the source of your difficulties.

rhedgebeth November 06, 2013

Mmmmm... This smells super while baking and taste wonderful as well. The best of both worlds - pumpkin and mincemeat. I had a bit of a problem getting the "crust" to cover the bottom and go up the sides, but with determination it can be done. I cut in smaller pieces, so got around 24 servings. Thanks for the super recipe!!!

Color Guard Mom November 04, 2007

I first made these bars for Yuletide '06 and served them on two occasions--at a Yule dinner for 12 and during a discussion group that meets monthly at my home. WITHOUT EXCEPTION the bars were received with a great deal of enthusiasm and I passed on the recipe to 4 or 5 people. I love mincemeat [used to make my own] and pumpkin during the winter holidays and this recipe is a wonderful way to combine the two. I was tempted to add even more mincemeat than called for in the recipe, but I didn't and must say that the recipe's combination of mincemeat and pumpkin seems just right--it certainly was for my guests and myself. Most of my guests preferred eating the room temperature bars with a fork, but I found that once refrigerated and cold, they could be picked up and eaten out of hand.

Sydney Mike March 27, 2007