Bourbon-Pecan Pumpkin Pie

Recipe Ingredients

3		Egg - slightly beaten
16 oz	454g	Pumpkin
3/4 cup	120g / 4.2oz	Brown sugar - firmly packed
1 1/2 cups	355ml	Half and half
3 tablespoons	45ml	Bourbon
1 teaspoon	5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Ginger powder
1/4 teaspoon	1.3ml	Salt
1		Pie shell - 9", unbaked
2 tablespoons	30ml	Butter
1/4 cup	40g / 1.4oz	Brown sugar - firmly packed
1 cup	146g / 5.1oz	Pecan halves
1/4 cup	59ml	Bourbon - divided

Recipe Instructions

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 350F, 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

Source:
Best of the Best from Tennessee

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