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Kentucky Bourbon Pecan Pumpkin Pie

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Pumpkin pie is a fall favorite with many. This version adds the crunch of pecan and a flaming presentation.

Kentucky Bourbon Pecan Pumpkin Pie

Pie:
3 eggs, slightly beaten
16 ounces canned pumpkin
3/4 cup dark brown sugar
1 1/2 cups half-and-half
3 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (9-inch) pie crust, unbaked

Topping:
2 tablespoons butter
1/4 cup dark brown sugar
1/4 cup bourbon, divided use
1 cup pecan halves

Preheat the oven to 425 degrees.

To make the pie: Combine the eggs, pumpkin, brown sugar, half-and-half, bourbon, cinnamon, ginger and salt, and mix well. Pour the pumpkin mixture into the pie crust and bake for 10 minutes. Reduce the heat to 350 degrees and allow the pie to continue baking for 45 more minutes or until the filling is set in the middle. Remove the pie from the oven and let it cool.

To make the topping: Combine the butter and brown sugar in a saucepan; stir and cook over medium heat until the butter melts, the sugar dissolves, and the two ingredients are mixed. Add 2 tablespoons of the bourbon and the pecans, and coat the pecans with the sugar. Szpoon the pecan mixture over the pie.

Before serving the pie, place the other 2 tablespoons of bourbon in a saucepan and gently heat until the fumes are ready to ignite. Carefully ignite the bourbon with a match and pour it over the pie. When the flames die down, the pie is ready to serve.

Makes 6-8 servings.

From Southern Living 1987 Annual Recipes/”The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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