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 220ºC . in lower third of oven for 20 minutes, then reduce oven heat to 180ºC . and bake 30 to 35 minutes longer, or until filling is firm and a knife inserted 3 cm 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 inchShepherd's Garden Seeds Catalog," pg. 59. Electronic format by Cathy Harned. ----