2 eggs
3/4 c. firmly packed brown sugar
1 unbaked 9-inch pie crust
1 c. cooked and mashed pumpkin, drained
1 c. thick, chunky applesauce
1 tbsp. flour
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1 1/2 c. half and half or evaporated milk
1 tsp. vanilla
1 c. pecan halves
2 tbsp. rum
1 tsp. ginger

Preheat oven to 425 degrees. 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 (or evaporated milk), and vanilla and blend thoroughly.

Pour into pie shell. Arrange pecan halves over top of filling. Bake in lower third of oven for 20 minutes, then reduce the oven heat to 350 degrees and bake another 30-35 minutes longer or until filling is firm. Cool.

At serving time, warm the rum in a small container suitable for pouring. Light the rum and pour over pie while still flaming.