Bourbon-Pecan Pumpkin Pie

3 eggs, slightly beaten
 
16 oz. pumpkin

3/4 C. brown sugar, firmly packed

1 1/2 C. half and half

3 T. bourbon

1 t. cinnamon

1/2 t. ginger

1/4 t. salt

2 T. butter

1/4 C. brown sugar, firmly packed

1 C. pecan halves

1/4 C. bourbon

1 9-inch unbaked pie shell

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° F. for 10 minutes. Reduce heat to 350° F., 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.