Frank's Recipes! Bourbon Pecan Pumpkin Pie

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Bourbon Pecan Pumpkin Pie

3 each Egg; slightly beaten
16 oz Pumpkin
3/4 cup Brown sugar; firmly packed
1 1/2 cups Half and half
3 tablespoon Bourbon
1 tsp Cinnamon, ground
1/2 tsp Ginger powder
1/4 tsp Salt
1 each Pie shell, 9 inch, unbaked
2 tablespoon Butter
1/4 cup Brown sugar; firmly packed
1 cup Pecan halves
1/4 cup 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.