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. From 1991 “Shepherd’s Garden Seeds Catalog,” pg. 59. Electronic format by Cathy Harned. —–