Bourbon-Pecan Pumpkin PiePosted by Marla at recipegoldmine.com 11/15/2001 7:25 am 3 eggs, slightly beaten 16 ounces pumpkin 3/4 cup brown sugar, firmly packed 1 1/2 cups half-and-half 3 tablespoons bourbon 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon salt 2 tablespoons 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 degrees F for 10 minutes. Reduce heat to 350 degrees F, 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. |