Title: Bourbon-Pecan Pumpkin Pie
Categories: Dessert Pie
Yield: 8 Servings

3		Egg; slightly beaten
16	oz	Pumpkin
3/4	c	Brown sugar; firmly packed
1 1/2	c	Half & half
3	tb	Bourbon
1	ts	Cinnamon, ground
1/2	ts	Ginger powder
1/4	ts	Salt
1		Pie shell, 9", unbaked
2	tb	Butter
1/4	c	Brown sugar; firmly packed
1	c	Pecan halves
1/4	c	Bourbon; divided

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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