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Bourbon-pecan Pumpkin Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 3
Egg,
slightly beaten
16
ounces
Pumpkin 3/4
cup
Brown sugar,
firmly packed
1 1/2
cups
Half & half 3
tablespoons
Bourbon 1
teaspoon
Cinnamon,
ground
1/2
teaspoon
Ginger powder 1/4
teaspoon
Salt 1
Pie shell, 9",
unbaked
2
tablespoons
Butter 1/4
cup
Brown sugar,
firmly packed
1
cup
Pecan halves 1/4
cup
Bourbon,
divided
Directions:
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 for 10 minutes. Reduce heat to 350, 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.
-- Southern Living magazine
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