Bourbon-pecan Pumpkin Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3: Egg, slightly beaten
16 ounce: Pumpkin,
3/4 cup: Brown sugar, firmly packed
1 1/2 cup: Half & half,
3 tbsp: Bourbon,
1 tsp: Cinnamon, ground
1/2 tsp: Ginger powder,
1/4 tsp: Salt,
1: Pie shell, 9", unbaked
2 tbsp: Butter,
1/4 cup: Brown sugar, firmly packed
1 cup: Pecan halves,
1/4 cup: Bourbon, divided
Directions:
Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the
pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
an additional 45 minutes or until set. Set aside to cool. Combine
butter and 1/4 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.
-- Southern Living magazine
Source from luhu.jp
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the
pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
an additional 45 minutes or until set. Set aside to cool. Combine
butter and 1/4 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.
-- Southern Living magazine
Source from luhu.jp