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 ts 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 ts 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.
Yields
1 Pie