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
From
Yields
8 Servings