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Drunken Apple/Pumpkin Pie


Drunken Apple/Pumpkin Pie recipe













Trans-fat Free, High Fiber


2 large eggs
¾ cup brown sugar
firmly packed
9 inch pie shell (9 inch)
1 cup pumpkin
drained, cooked, mashed
1 cup applesauce
thick & chunky
1 tablespoon all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
teaspoon cloves
and allspice
1 ½ cups light cream (half&half)
half-and-half, or evaporated milk
1 teaspoon vanilla extract
1 cup pecan halves
2 tablespoons 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 if desired.

Bake at 425℉ (220℃). in lower third of oven for 20 minutes, then reduce oven heat to 350℉ (180℃). 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 188160% of calories from fat
 % Daily Value *
Total Fat 126g 194%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 2206mg 92%
Total Carbohydrate 54g 54%
Dietary Fiber 8g 33%
Sugars g
Protein 44g
Vitamin A 200% Vitamin C 28%
Calcium 21% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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