Drunken Apple/Pumpkin Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	50 minutes
	Ready In	65 minutes

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Ingredients

2	large	eggs
3/4	cup	brown sugar	firmly packed
9	inch	pie shell (9 inch)	unbaked
1	cup	pumpkin	drained, cooked, mashed
1	cup	applesauce	thick & chunky
1	tablespoon	flour, all-purpose
1/2	teaspoon	salt
1	teaspoon	cinnamon
1	teaspoon	ginger
1/4	teaspoon	nutmeg
1/8	teaspoon	cloves	and allspice
1 1/2	cups	cream, half and half	half-and-half, or evaporated milk
1	teaspoon	vanilla extract
1	cup	pecan halves
2	tablespoons	rum

Directions

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 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 pour immediately while flaming over the pie.

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Member Review

Leek Potato Soup

Soup remained lumpy after pureeing. I think it would be better to cook the leeks/onions with the potatoes in addition to the sauteeing. I added fresh dillbecause I thought it needed jazzing up. Would probably preferred straight chicken stock rather than 50-50 mixture with water.