A festive, Southern-style holiday dessert—pumpkin pie spiked with bourbon and topped with crunchy praline.
1 (9-inch; deep-dish) unbaked pie crust*
3 large eggs
2/3 cup granulated sugar
2 cups canned or fresh pumpkin purée
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
- Preheat oven to 400°F (205°C).
- For Crust: 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).
- For Pumpkin Filling: 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.
- 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.
- For Praline: 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.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.