Drunken Apple/Pumpkin Pie
Drunken Apple/Pumpkin Pie recipe
Yield
12 servingsPrep
15 minCook
50 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large | eggs |
|
| ¾ | 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 | all-purpose flour |
|
| ½ | teaspoon | salt |
|
| 1 | teaspoon | cinnamon |
|
| 1 | teaspoon | ginger |
|
| ¼ | teaspoon | nutmeg |
|
| ⅛ | 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
optional |
|
| 2 | tablespoons | rum |
|
Trans-fat Free, High Fiber
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 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.
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