Bourbon-pecan pumpkin pie

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       Title: Bourbon-Pecan Pumpkin Pie
  Categories: Desserts, Pies
       Yield: 8 servings
  
       3    Egg; slightly beaten
      16 oz Pumpkin, canned
     3/4 c  Sugar, brown
   1 1/2 c  Half & half
       3 T  Bourbon
       1 ts Cinnamon, ground
     1/2 ts Ginger powder
     1/4 ts Salt
       1    Pie shell, 9", unbaked
       2 T  Butter
     1/4 c  Sugar, brown
       1 c  Pecan halves
     1/4 c  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 Submitted
   By SAM WARING   On   FRI, 22
   DEC 1995 083314 GMT
  
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