Bourbon-Pecan Pumpkin Pie
.
Yield
16 servingsPrep
35 minCook
55 minReady
90 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggs
slightly beaten |
|
| 16 | ounces |
pumpkin
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 1 ½ | cups |
light cream (half&half)
|
|
| 3 | tablespoons |
bourbon whiskey
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
pecans
halves |
|
| ¼ | cup |
bourbon whiskey
divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggs
slightly beaten |
|
| 462.4 | ml/g |
pumpkin
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 355 | ml |
light cream (half&half)
|
|
| 45 | ml |
bourbon whiskey
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
pecans
halves |
|
| 59 | ml |
bourbon whiskey
divided |
*
|
Directions
Combine eggs, pumpkin, ¾ cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well.
Pour mixture into the pie shell; bake at 425℉ (220℃) for 10 minutes.
Reduce heat to 350, and bake an additional 45 minutes or until set.
Set aside to cool.
Combine butter and ¼ 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.
