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Favorite Pumpkin Pie
Author/Submitted by:
Prodigy Food & Wine BB. Lloyd A. Carver <lloyd2@mindspring.com>
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1
pie shell,
unbaked, 10-inch
2
cups
canned pumpkin 3/4
cup
sugar 1/2
teaspoon
salt 1/2
teaspoon
ginger 1/2
teaspoon
nutmeg 3
eggs 1/2
cup
milk 1/4
cup
bourbon 3/4
cup
whipping cream 2
teaspoons
apricot preserves 2/3
cup
brown sugar,
firmly packed
3
tablespoons
butter,
melted
1
tablespoon
whipping cream 1/8
teaspoon
salt 1/2
cup
pecans,
chopped
1/2
cup
pecan halves 1/2
pint
heavy cream
bourbon,
to taste
Directions:
1.
Preheat oven to 425~. Combine pumpkin, sugar, 1/2 teaspoon salt, ginger, nutmeg, eggs, milk, 1/4 cup bourbon, and 3/4 cup whipping cream in large bowl. Mix until well blended.
2.
Paint pastry shell with apricot preserves. Pour in pumpkin mixture. Bake for 15 minutes. Reduce heat to 350~ and bake 30-40 minutes longer or until filling has set. Test with knife inserted 1 inch from center. When it comes out clean, pie is done. Cool until lukewarm.
3.
Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans. Spread evenly on top of filling. Decorate with pecan halves. Broil 3 inches from low heat until surface begins to bubble. Watch carefully to avoid scorching. To serve, whip cream, fold in bourbon to taste and serve with warm pie.
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