Pumpkin Pie with Apricots
rec.food.cooking/Rich Bails (1995)

1 cup mashed, stewed dried apricots
1 1/2 cups pumpkin puree
1/3 cup unsalted butter
3/4 cup light brown sugar
1/3 cup light cream
1/2 teaspoon mace
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 cup brandy
3 eggs, separated
grated peel of 1 orange and 1 lemon
uncooked 9-inch pie shell

Preheat oven to 400 degrees.

Beat all ingredients except eggs, salt and pastry until thoroughly mixed. Beat egg yolks and blend in, then fold in egg whites beaten with salt. Pour into crust and bake 15 minutes. Lower heat to 325 degrees and bake 30 to 35 minutes, or until filling is set. Since it thickens as it cools, don't overbake.

Category:  Desserts, Pies and Tarts
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