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Martha Peace
Bourbon-Pecan Pumpkin Pie
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CATEGORY
CUISINE
TAG
YIELD
Eggs
Desserts, Pies
8
Servings
INGREDIENTS
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
— Southern Living magazine
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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