---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
       Title: Drunken Apple/Pumpkin Pie                                   
  Categories: 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 
       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.