I ended up with four and a half pints. I kept the half-full one in the fridge to use right away.
Next I had to find a recipe for mincemeat pie. The pies I enjoyed as a kid came frozen in a box, baked in the oven by my grandmother on Thanksgiving. I searched for a pie recipe, and found this mincemeat pie recipe from Joyofbaking.com. I liked the idea of making little individual pies instead of one big pie, and the stars on top are really cute.
The recipe worked out great, with one minor problem: the crust-to-filling ratio seemed all wrong. I made the crust exactly like it said, except for using brandy instead of water (a trick I just learned to make foolproof tender pie crusts - alcohol inhibits gluten formation!), but it only made enough to make 9 pies, not 24, and I used one and a half pints of mincemeat (the half-full one I had in the fridge, plus another pint jar I opened up), not only one cup like the recipe says.
Turns out it was because I used a standard muffin tin, not a mini muffin tin like the recipe says! Oh well, mine still turned out delicious, so delicious I forgot to take pictures of the finished product! I think I like it better this way, rather than making such tiny tarts. Making it in a standard muffin tin made each one a nice single-serving size. The star cookie cutter I have was just the right size for the top, and 9 single serving size tarts was more than enough for the number of guests I had.
Now I have three more pints of mincemeat for next year.