Bourbon-Pecan Pumpkin Pie

• 3 each eggs slightly beaten
• 16 ounces pumpkin
• 3/4 cup brown sugar firmly packed
• 1 1/2 cups light cream (half&half)
• 3 tablespoons bourbon whiskey
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger ground
• 1/4 teaspoon salt
• 1 each pie shell (9 inch) 9 inch, unbaked
• 2 tablespoons butter
• 1/4 cup brown sugar firmly packed
• 1 cup pecans halves
• 1/4 cup bourbon whiskey divided

1. Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well.
2. Pour mixture into the pie shell; bake at 425F (220C) for 10 minutes.
3. Reduce heat to 350, and bake an additional 45 minutes or until set.
4. Set aside to cool.
5. Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved.
6. Add pecans and 2 tablespoons bourbon, stirring to coat.
7. Spoon mixture over the pie.
8. Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over pie.
9. Serve pie when flames die down.

eggs, pumpkin, brown sugar, light cream, bourbon whiskey, cinnamon, ginger ground, salt, pie shell, butter, brown sugar, pecans, bourbon whiskey

Taken from recipeland.com/recipe/v/bourbon-pecan-pumpkin-pie-5708 (may not work)