A dramatic finish adds fun to this delectable dessert, perfect for this time of year. This pie is a great take-along for all upcoming holiday gatherings.
1 cup cooked pumpkin or
winter squash, well drained
2 eggs
3/4 cup firmly packed brown sugar
1 cup thick, chunky applesauce
1 T all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1½ cups half-and-half (or use one 12 oz. can evaporated milk)
1 tsp. vanilla
1 cup pecan halves
2 T rum
Preheat oven to 425º
Chill pie shell until needed. Mash pumpkin or squash. In a bowl, beat together the eggs and brown sugar until light. Mix in the pumpkin (or squash), applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly. Pour into pie shell.
Arrange pecan halves over the top of the filling. Bake in the lower third of the oven for 20 minutes, then reduce the oven heat to 350º and bake 30 to 35 minutes longer until the filling is firm and a knife inserted 1 in. 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. Delicious served with ice cream or whipped cream.
Serves 6 to 8
For more great recipes check out
Renee's Cookbooks:
Renee's Cookbooks:
No comments:
Post a Comment