Bourbon-pecan pumpkin pie
8 servings
Ingredients
| Quantity | 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 |
Directions
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.