Bourbon-pecan Pumpkin Pie Recipe

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Bourbon-Pecan Pumpkin Pie

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eggs, slightly beaten
16 oz
3/4 c
brown sugar, firmly packed
1 1/2 c
half and half
3 Tbsp
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
9 inch pie crust
2 Tbsp
1/4 c
brown sugar, firmly packed
1 c
pecan halves
1/4 c
bourbon, divided


1Combine eggs, pumpkin, 3/4 cup sugar, half and half, 3 tablespoons bourbon, cinnamon, ginger and salt; mix well.

2Pour mixture into the pie shell; bake at 425 for 10 minutes.

3Reduce heat to 350, and bake an additional 45 minutes or until set.

4Set aside to cool.

5Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved.

6Add pecans and 2 tablespoons bourbon, stirring to coat.

7Spoon mixture over the pie.

8Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite and pour over pie.

9Serve pie when flames die down.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy