| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | eggs |
| 3/4 Tasse | brown sugar firmly packed |
| 1 | 9-inch pie shell; unbaked |
| 1 Tasse | Cooked pumpkin mashed and drained |
| 1 Tasse | Applesauce; thick & chunky |
| 1 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | Each cinnamon and ginger |
| 1/4 Teelöffel | nutmeg |
| 1/8 Teelöffel | Each allspice and cloves |
| 1 1/2 Tasse | Half-and-half or |
| 1 1/2 Tasse | milk evaporated |
| 1 Teelöffel | vanilla |
| 1 Tasse | Pecan halves |
| 2 Esslöffel | 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.
Cathy Harned.
|
|
Anmerkungen zum Rezept:
|
