Bourbon-pecan Pumpkin Pie

  • on August 25, 2010
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Ingrients & Directions

3 Egg; slightly beaten
16 oz Pumpkin
3/4 c Brown sugar; firmly packed
1 1/2 c Half & half
3 tb Bourbon
1 ts Cinnamon, ground
1/2 ts Ginger powder
1/4 ts Salt
1 Pie shell, 9″, unbaked
2 tb Butter
1/4 c Brown sugar; firmly packed
1 c Pecan halves
1/4 c Bourbon; divided

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the
pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
an additional 45 minutes or until set. Set aside to cool. Combine
butter and 1/4 cup brown sugar in a saucepan; cook over medium heat,
stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon,
stirring to coat. Spoon mixture over the pie. Heat the remaining
bourbon in a saucepan just long enough to produce fumes (do not
boil); remove from heat, ignite, and pour over pie. Serve pie when
flames die down.

— Southern Living magazine

8 Servings

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