Recipe - Bourbon-Pecan Pumpkin Pie

3 Egg; slightly beaten
16 ounce Pumpkin
Three fourths cup Brown sugar; firmly packed
1 One half cup Half & half
3 tablespoon Bourbon
1 teaspoon Cinnamon, ground
One half teaspoon Ginger powder
One fourth teaspoon Salt
1 Pie shell, 9", unbaked
2 tablespoon Butter
One fourth cup Brown sugar; firmly packed
1 cup Pecan halves
One fourth cup Bourbon; divided

Combine eggs, pumpkin, Three fourths cup sugar, halfandhalf, 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini