Bourbon-pecan Pumpkin Pie



	Bourbon-pecan Pumpkin Pie desserts, pies 3 egg; slightly beaten 16 oz pumpkin 3/4 cup brown sugar; firmly packed 1 1/2 cup half & half 3 tablespoon bourbon 1 teaspoon cinnamon, ground 1/2 teaspoon ginger powder 1/4 teaspoon salt 1 pie shell, 9, unbaked 2 tablespoon butter 1/4 cup brown sugar; firmly packed 1 cup pecan halves 1/4 cup bourbon; divided 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