Title: Bourbon-pecan pumpkin pie
 Categories: Desserts, Pies
      Yield: 8 Servings
 
      3    Egg; slightly beaten
     16 oz Pumpkin
    3/4 c  Brown sugar; firmly packed
  1 1/2 c  Half & half
      3 tb Bourbon
      1 ts Cinnamon, ground
    1/2 ts Ginger powder
    1/4 ts Salt
      1    Pie shell, 9", unbaked
      2 tb Butter
    1/4 c  Brown sugar; firmly packed
      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