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Drunken Pumpkin-Apple Pie

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A dramatic finish adds fun to this delectable dessert.

  • 1 unbaked 9 inch pie shell
  • 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
  • 1 1/2 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 425˚ F. 

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 350˚ F and bake 30 to 35 minutes longer until the 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. Delicious served with ice cream or whipped cream. 

Serves 6 to 8

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive

Preheat oven to 425˚ F. 

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 350˚ F and bake 30 to 35 minutes longer until the 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. Delicious served with ice cream or whipped cream. 

Serves 6 to 8

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive