---------- Recipe via Meal-Master (tm) v8.02
  
       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 T  Bourbon
       1 t  Cinnamon, ground
     1/2 t  Ginger powder
     1/4 t  Salt
       1    Pie shell, 9", unbaked
       2 T  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
  
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