Bourbon-Pecan Pumpkin Pie
|Title:||Bourbon-Pecan Pumpkin Pie|
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.