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Bourbon-pecan Pumpkin Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries / Pumpkin

3    Egg, slightly beaten
16  ounces  Pumpkin
3/4  cup  Brown sugar, firmly packed
1 1/2  cups  Half & half
3  tablespoons  Bourbon
1  teaspoon  Cinnamon, ground
1/2  teaspoon  Ginger powder
1/4  teaspoon  Salt
1    Pie shell, 9", unbaked
2  tablespoons  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. -- Southern Living magazine

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