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Posted by Sherry on December 23, 2008, 7:13 pm
67.14.221.188
Exported from MasterCook *
DRUNKEN APPLE/PUMPKIN PIE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Nuts
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
3/4 c Brown sugar -- firmly packed
1 9-inch pie shell -- unbaked
1 c Cooked pumpkin
-- mashed and drained
1 c Applesauce -- thick & chunky
1 tb Flour
1/2 ts Salt
1 t 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 t Vanilla
1 c Pecan halves
2 tb Rum or apple juice as substitutes
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 or apple juice in a small container
suitable for pouring. If you use the rum Light with a match and
pour immediately while flaming over the pie.
Yield: Serves 6 to 8.
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PUMPKIN-APPLE PIE
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1 unbaked pie shell
1 (1 lb.) can pumpkin
2 c. cooked apples
1 c. sugar
1 Tbsp. cornstarch
1/2 tsp. each: cinnamon,
nutmeg and ginger
1/4 tsp. cloves
1/2 tsp. salt
2 eggs, slightly beaten
2 Tbsp. molasses
1 1/4 c. milk
1 1/2 Tbsp. melted butter
Sugar apples and pour into pie shell. Add spices and
sugar to pumpkin. Add melted shortening and then milk and
eggs. Pour over apples. Bake at 425 degrees for 40 minutes, allowing
for apples to be tender. Test with knife. Chill, garnish with
whipped cream.
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HALLOWEEN TREAT
--------------------------------------------------------------------------------
1 small pumpkin
2 c. apples, peeled and
chopped, or 1 c. apples and
1 c. fresh cranberries
1/2 c. raisins
1/2 c. chopped nuts (pecans or
walnuts)
1/4 c. sugar
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Slice off top to make a lid. Remove seeds and fiber.
Combine all ingredients and fill cavity of pumpkin. Put on the
"lid". Place pumpkin on a cookie sheet and bake 45 minutes to
1 hour until tender at 350 degrees. Serve directly from pumpkin
shell, making sure to have pumpkin with each serving. Serve
warm or cold. For dessert, serve with ice cream or whipped
cream. For relish, serve with sour cream or yogurt.
----------------
PUMPKIN SURPRISE
--------------------------------------------------------------------------------
1 medium-sized pumpkin
sliced apples
3/4 c. brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 c. raisins
1 c. pecans
1 Tbsp. lemon juice
Clean out pumpkin and fill cavity with apples, brown
usgar, cinnamon, nutmeg, raisins, pecans and lemon juice.
Cover with lid and place in low Corning Ware dish and bake
slowly at 325 degrees for 2 hours. Serve hot. Scrape a little
pumpkin as you spoon it over ice cream or pound cake.
----------------
APPLE CUSTARD CAKE
Bottom:
--------------------------------------------------------------------------------
2 c. flour
2 sticks oleo
3 Tbsp. sugar
Filling:
8 medium apples, sliced
1 c. sugar
1 tsp. cinnamon
Topping:
3 small pkg. vanilla pudding
(cooked type)
5 c. milk
Mix flour, oleo and sugar together as for pie crust and
pat into 9 x 13-inch greased pan. Let crust come up on sides a
little. Mix apples, sugar and cinnamon together and arrange
evenly over crust. Bake in a preheated 375 degrees oven for 30
minutes. Remove from oven and cover with foil. Return to oven
for another 15 minutes or until apples are tender.
While apples are baking, cook the pudding and milk
according to package directions. Pour pudding over cooked
apples and cover pudding with waxed paper. When cool, refrig-
erate.
To serve, cover with Cool Whip and garnish with nuts, if
desired.
-----------------
PUMPKIN APPLE PUDDING
--------------------------------------------------------------------------------
1 c. cooked, drained pumpkin
2 eggs, beaten
1 c. sugar
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 c. peeled and chopped
apple
1/2 c. chopped nuts
Preheat oven to 325 degrees. Combine pumpkin with eggs and
sugar. Add flour, baking powder and seasonings; stir in apples
and nuts. Pour batter in greased 8-inch round cake pan. Bake
for 20 to 25 minutes or until done. Serve with whipped cream.
Serves 6 to 8.
-----------------
BAKED APPLE PUMPKIN PUDDING
--------------------------------------------------------------------------------
1 1/2 c. canned applesauce
1 c. canned pumpkin
3/4 c. dark brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
4 eggs, well beaten
1 c. light cream
Combine applesauce, pumpkin, sugar, salt and spices.
Mix well. Stir in beaten eggs and cream, blending thoroughly.
Turn into greased 2-quart baking dish; bake in 350 degrees oven for
about 1 hour and 15 minutes or until firm. Serve warm, if
desired, with whipped cream. Serves 6 to 8.
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