Flaming Pecan Pumpkin Pie

Stacia Osborn


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?


★★★★★ 1 vote

15 Min
1 Hr


  • 1 can(s)
    pumpkin pie filling (1 lb can)
  • 3 Tbsp
  • 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
  • 1/2 tsp
  • 1/2 tsp
  • 1
    9 inch unbaked pie shell, chilled

  • 2 Tbsp
  • 1/4 c
    brown sugar
  • 1/4 c
  • 1 c
    pecan halves

How to Make Flaming Pecan Pumpkin Pie


  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.

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