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.