Bourbon Pecan Pumpkin Pie
Ingredients
3 eggs, slightly beaten
16-oz can pumpkin*
1 cup brown sugar
1½ cups half-and-half
¼ cup and 3 tablespoons bourbon
1 teaspoon ground cinnamon
½ teaspoon ginger powder
¼ teaspoon salt
9-inch pie shell, unbaked
2 tablespoons butter
1 cup pecan halves*
Directions
In a large bowl, combine the eggs, pumpkin, ¾ cup of the brown sugar, the half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the pie shell; bake at 425°F for 10 minutes. Reduce heat to 350 degrees, and Bake an additional 45 minutes or until set. Set aside to cool. Combine the butter and ¼ cup of the brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved. Add the pecans and 2 tablespoons of bourbon, stirring to coat the nuts. Spoon the mixture over the pie. Heat the remaining bourbon in a saucepan, just long enough to produce fumes (do not boil); remove from the heat, ignite with a match and pour over pie. Serve pie when flames die down. *Buy fresh, top-quality nuts—they make a difference in the pie. Also, look for better-quality pumpkin: use an organic brand that provides better results than the traditional Libbey’s. You can find good canned pumpkin in natural food and specialty food stores. Given the cost of time and ingredients to make a pie, it’s worth the higher price.
