Bourbon-pecan pumpkin pie

Yield: 8 servings

Measure Ingredient
3 Egg; slightly beaten
16 ounces Pumpkin
¾ cup Brown sugar; firmly packed
1½ cup Half & half
3 tablespoons Bourbon
1 teaspoon Cinnamon, ground
½ teaspoon Ginger powder
-- Southern Living magazine
¼ teaspoon Salt
1 Pie shell, 9", unbaked
2 tablespoons Butter
¼ cup Brown sugar; firmly packed
1 cup Pecan halves
¼ cup Bourbon; divided

Combine eggs, pumpkin, ¾ 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 ¼ 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.

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