Recipe: Drunken Apple-Pumpkin Pie

DRUNKEN APPLE-PUMPKIN PIE

2 eggs
3/4 cup brown sugar; firmly packed
1 cup cooked mashed and drained pumpkin
1 cup thick and chunky applesauce
1 tbsp flour
1/2 tsp salt
1 tsp each ground cinnamon and ginger
1/4 tsp nutmeg
1/8 tsp each allspice and cloves
1 1/2 cups half-and-half (or 1 1/2 cups evaporated milk)
1 tsp vanilla
1 (9-inch) unbaked pie shell
1 cup pecan halves
2 tbsp rum

Preheat oven to 425 degrees F.

In a bowl, beat together the eggs and brown 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 degrees 425 F in lower third of oven for 20 minutes, then reduce oven heat to 350 degrees F and bake 30 to 35 minutes longer, or until filling is firm and a knife inserted 1-inch 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 (carefully) pour immediately while flaming over the pie.

Servings: 6-8
Source: Shepherd's Garden Seeds Catalog, 1991