A festive holiday pie southern-style, traditional pumpkin custard pie, laced with bourbon and topped with a crunchy praline.

Pumpkin-Praline Pie

3 large eggs
2/3 cup granulated sugar
2 cups canned or fresh pumpkin puree
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 1/4 cups half-and-half
3 tablespoons bourbon
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 tablespoons heavy cream
2/3 cup chopped pecans
1 (9-inch) unbaked pie shell

1. Preheat oven to 400°F (205°C).
2. Prick an unbaked pie shell with the tines of a fork. Cover with wax paper and place a weight or dry beans on top to keep pie crust from shrinking. Bake for 8 minutes. Cool. Remove wax paper and beans. Reduce oven temperature to 350°F (175°C).
3. With an electric mixer, beat eggs and sugar until thick and lemon colored, about 3 minutes. Add canned pumpkin, nutmeg, ginger, allspice, half and half, and bourbon; mix well.
4. Pour into the prepared pie shell and bake at 350°F (175°C). for 35 to 45 minutes, or until firm. Remove from the oven and cool.
5. Meanwhile, combine brown sugar, melted butter, cream, and chopped pecans. Spread over the pie and place under the oven broiler until lightly toasted.

Makes 8 servings.