This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Bourbon Pumpkin Pecan Pie
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- #75407
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 eggs, slightly beaten
16 ounces pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cup half and half
3 tablespoons bourbon
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 unbaked pie shell (9 inch size)
Topping
2 tablespoons butter
1/4 cup brown sugar, firmly packed
1 cup pecan halves
2 tablespoons bourbon
Garnish
2 tablespoons bourbon
directions
Combine eggs, pumpkin, sugar, half-and-half, bourbon, cinnamon, ginger, and salt. Mix well.
Pour mixture into the pie shell, bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake an additional 45 minutes or until set. Set aside to cool.
For the topping: Combine butter and brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolves. Add pecans and bourbon, stirring to coat. Spoon mixture over the pie.
For the garnish: 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.
added by
amergen
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 27, 2008
I had really high hopes for this pie, but it didn't quite live up to my expectations. The filling was VERY pale and did not look appetizing at all. It was quite soft, so next time I will cut back on the liquid. The pecan topping was good, but it didn't cover the entire surface...I doubled it and was pretty happy with the result. Finally, the bourbon flambé proved to be a little much, even for a bourbon lover. It looked impressive while the flames were going, but the flavor was just too strong...Don't eat this pie and drive.