With a pecan/apple pie.
And a pumpkin.Recipe
RUM PUMPKIN PIE DUMOND
3/4 cup brown sugar
1 envelope unflavored gelatin
1 teaspoon cinnamon
1//2 teaspoon nutmeg
1/2 teaspoon salt
1/4 ginger
Use of cinnamon, nutmeg, and ginger are optional
3 egg yolks
3/4 cup milk
1 1/4 cup cooked pumpkin
1/3 cup rum
3 eggs whites
1/3 cup sugar
1/2 pint whipped cream
sugar
vanilla
1 baked pie crust
In a saucepan mix together brown sugar, unflavored gelatin, cinnamon, nutmeg, and ginger.
In a bowl beat 3 egg yolks with 3/4 cup milk and stir it into the sugar mixture. Bring the mixture to boil and simmer for 1 minute, stirring constantly.
Remove the pan from the heat and stir in pumpkin and rum until the mixture is well blended. Chill the mixture until it begins to thicken slightly.
Beat 3 egg whites beaten with 1/3 cup sugar until they hold definite points. Fold into chilled mixture. Spoon the pumpkin mixture into the baked pie shell and chill until firm.
Topping:
Whip cream with sugar and vanilla to taste. Spread mixture over pie and pipe rosettes over to decorate. Serve chilled.
