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Drunken apple/pumpkin pie
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| Artist: |
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| Categories: |
Apple, Fruits, Halloween, Nuts, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | Eggs | | 3/4
| cup | Brown sugar, firmly packed | | 1
| | 9-inch pie shell, unbaked | | 1
| cup | Cooked pumpkin | | | -- mashed and drained | | 1
| cup | Applesauce, thick & chunky | | 1
| tbsp | Flour | | 1/2
| tsp | Salt | | 1
| tsp | Each cinnamon and ginger | | 1/4
| tsp | Nutmeg | | 1/8
| tsp | Each allspice and cloves | | 1 1/2
| cup | Half-and-half or | | 1 1/2
| cup | Evaporated milk | | 1
| tsp | Vanilla | | 1
| cup | Pecan halves | | 2
| tbsp | Rum |
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Procedures:
| 1 | In a bowl, beat together the eggs and sugar until light. | | 2 | Mix in the pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla; blend thoroughly. | | 3 | Pour into pie shell. | | 4 | Arrange pecan halves over top of filling. | | 5 | Bake at 425°F. | | 6 | In lower third of oven for 20 minutes, then reduce oven heat to 350°F. | | 7 | And bake 30 to 35 minutes longer, or until filling is firm and a knife inserted 1" from the edge comes out clean. | | 8 | Cool on a wire rack. | | 9 | At serving time, warm rum in a small container suitable for pouring. | | 10 | Light the rum with a match and pour immediately while flaming over the pie. | | 11 | Yield: serves 6 to 8 |
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