Bourbon-Pecan Pumpkin Pie

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Title: Bourbon-Pecan Pumpkin Pie
Categories: Desserts, Pies
Yield: 8 servings

3 Egg; slightly beaten
16 oz Pumpkin, canned
3/4 c Sugar, brown
1 1/2 c Half & half
3 T Bourbon
1 ts Cinnamon, ground
1/2 ts Ginger powder
1/4 ts Salt
1 Pie shell, 9", unbaked
2 T Butter
1/4 c Sugar, brown
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 Submitted
By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On FRI, 22
DEC 1995 083314 GMT

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