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Drunken Apple/pumpkin Pie

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      Title: DRUNKEN APPLE/PUMPKIN PIE
 Categories: Fruits, Harned 1994, Nuts, Pies
      Yield: 1 Pie
 
      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.
 
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