Bourbon Pumpkin Pecan Pie

3 eggs, slightly beaten
16 ounces pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cup half and half
3 tablespoons bourbon
1 teaspoon cinnamon
1/2 teaspoon ginger (powdered)
1/4 teaspoon salt
1 unbaked pie shell (9 inch size)

2 tablespoons butter
1/4 cup brown sugar, firmly packed
1 cup pecan halves
2 tablespoons bourbon
2 tablespoons bourbon

Combine eggs, pumpkin, sugar, half-and-half, bourbon, cinnamon, ginger, and salt. Mix well. 
Pour mixture into the pie shell, bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake an additional 45 minutes or until set. Set aside to cool. 
For the topping: Combine butter and brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolves. Add pecans and bourbon, stirring to coat. Spoon mixture over the pie. 
For the garnish: 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.

Posted on November 22, 2015 and filed under Desserts.