Bourbon-Pecan Pumpkin Pie
3 eggs, slightly beaten
16 oz pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cups Half & half
3 Tbsp bourbon
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
2 Tbsp butter
1/4 cup brown sugar, firmly packed
1 cup pecan halves
1/4 cup bourbon
1 9-inch unbaked pie shell
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.