Drunken Apple/Pumpkin Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	55 minutes
	Ready In	80 minutes

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Ingredients

2	large	eggs
3/4	cup	brown sugar	firmly packed
1	each	pie shell (9 inch)	unbaked
1	cup	pumpkin	cooked, mashed and drained
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	allspice
1/8	teaspoon	cloves
1 1/2	cups	cream, half and half
1 1/2	cups	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 degrees 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 pour immediately while flaming over the pie.

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Member Review

Grandpa's Pasta Sauce

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.

Reviewed by ZELLNER1