I've added a thin layer of mincemeat to the bottom of my pie dish and then add the pumpkin mixture on top. Not as much mincemeat and adds a zing to the pumpkin pie. I picked up some pans a couple years ago that I saw online that are sort of round but have indentations for 6 pie slice sections so you can make each one with a different filling. I picked up a couple more this past summer at one of our thrift shops. Was very surprised to see them there but I swooped them up. This company also makes a rectangle pan with small 1.5 x 1.5 square indentation to make up bite size little filled desserts. Didn't pick up the extras at the thrift show as I rarely use mine and have 2 sets anyway. I use my pie sectioned pan to make meat pies all the time. They came with a plastic tool that you roll at every division to seal the 2 layers of dough. Sorry I can't remember what they're called or where I got them.