mashed and drained 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 (218&# 194;°C). in lower third of oven for 20 minutes, then reduce oven heat (177°C)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. From 1991 "Shepherd's Garden Seeds Catalog," pg. 59

Brown sugar; firmly packed