Favorite Pumpkin Pie

• 1 each pie shell (9 inch) unbaked, 10 inch
• 2 cups pumpkin puree (canned)
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 3 large eggs
• 1/2 cup milk
• 1/4 cup bourbon
• 3/4 cup heavy whipping cream
• 1 Jar apricot preserves (jam)
• 4 tablespoons apricot brandy
• 23 cup brown sugar firmly packed
• 3 tablespoons butter melted
• 1 tablespoon heavy whipping cream
• 18 teaspoon salt
• 1/2 cup pecans chopped
• 1/2 cup pecan halves
• 1/2 pint heavy whipping cream
• 1 x bourbon for garnish

1. Preheat oven to 425F (220C).
2. Combine pumpkin, sugar, 1/2 teaspoon salt, ginger, nutmeg, eggs, milk, 1/4 cup bourbon and 3/4 cup whipping cream in large bowl.
3. Mix until well blended.
4. Paint pastry shell with apricot glaze.
5. Pour in pumpkin mixture.
6. Bake for 15 minutes.
7. Reduce heat to 350F (180C) and bake 30 to 40 minutes longer or until filling has set.
8. Test with knife inserted 1 inch from center.
9. When it comes out clean, pie is done.
10. Cool until lukewarm.
11. Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans.
12. Spread evenly on top of filling.
13. Decorate with pecan halves.
14. Broil 3 inches from low heat until surface begins to bubble.
15. Watch carefully to avoid scorching.
16. To serve, whip cream, fold in bourbon to taste and serve with warm pie.

pie shell, pumpkin puree, sugar, salt, ginger, nutmeg, eggs, milk, bourbon, heavy whipping cream, apricot preserves, apricot brandy, brown sugar, butter, heavy whipping cream, salt, pecans, pecan halves, heavy whipping cream, bourbon

Taken from recipeland.com/recipe/v/favorite-pumpkin-pie-45568 (may not work)