Drunken Apple/Pumpkin Pie

* Exported from MasterCook *

DRUNKEN APPLE/PUMPKIN PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Nuts
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
3/4 c Brown sugar -- firmly packed
1 9-inch pie shell -- unbaked
1 c Cooked pumpkin
-- mashed and drained
1 c Applesauce -- thick & chunky
1 tb Flour
1/2 ts Salt
1 t Each cinnamon and ginger
1/4 ts Nutmeg
1/8 ts Each allspice and cloves
1 1/2 c Half-and-half or
1 1/2 c Evaporated milk
1 t Vanilla
1 c Pecan halves
2 tb Rum

In a bowl, beat together the eggs and sugar until
light. Mix in the pumpkin, applesauce, flour, salt,
cinnamon, ginger, nutmeg, allspice, cloves,
half-and-half and vanilla; blend thoroughly. Pour
into pie shell. Arrange pecan halves over top of
filling.

Bake at 425 F. in lower third of oven for 20 minutes,
then reduce oven heat to 350 F. and bake 30 to 35
minutes longer, or until filling is firm and a knife
inserted 1" from the edge comes out clean. Cool on a
wire rack.

At serving time, warm rum in a small container
suitable for pouring. Light the rum with a match and
pour immediately while flaming over the pie.

Yield: Serves 6 to 8.

From 1991 "Shepherd's Garden Seeds Catalog," pg. 59.
Electronic format by Cathy Harned.



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