Flaming Pecan Pumpkin Pie

Stacia Osborn

By
@tikitacky

This came out of one of those 1950s spiral-bound community cookbooks.

It is soooooo good! I am certainly excited to have found this in my recipes just in time for fall!

...I think this was the first pie I made my husband (then boyfriend) years ago. See how delicious this pie is?


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

15 Min

Cook:

1 Hr

Ingredients

1 can(s)
pumpkin pie filling (1 lb can)
3 Tbsp
bourbon
2
eggs, slightly beaten
3/4 c
brown sugar
1 1/2 c
light cream (now called half and half in the us or single cream in the uk)
1 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
salt
1
9 inch unbaked pie shell, chilled

TOPPING

2 Tbsp
butter
1/4 c
brown sugar
1/4 c
bourbon
1 c
pecan halves

Directions Step-By-Step

1
Combine pumpkin and bourbon. Add eggs, sugar, cream, spices, and salt. Pour into shell. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 50 minutes or until knife inserted in the center comes out clean. Cool completely.
2
Topping: Combine butter and brown sugar in saucepan. Heat, stirring until sugar is completely dissolved. Stir in 2 tablespoons of bourbon. Add pecans and stir to glaze. Spoon around edge of pie. At serving time, warm remaining 2 tablespoons of bourbon, ignite and pour flaming onto pecan border. Serve when flames subside.

About this Recipe

Course/Dish: Pies
Dietary Needs: Vegetarian