| 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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