Bourbon-Pecan Pumpkin Pie
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INGREDIENTS 3 eggs, slightly beaten
16-ounce can pumpkin
3/4 cup brown sugar
1-1/2 cups half-and-half
3 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 - (9-inch) unbaked pie shell
2 tablespoons butter
1/4 cup brown sugar
1 cup pecan halves
1/4 cup bourbon, dividedCombine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well.
Pour mixture into the unbaked pie shell; bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, 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 is dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over 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.