WILD TURKEY PECAN PUMPKIN PIE- Dottie Gauvin

WILD TURKEY PECAN PUMPKIN PIE

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 From Dottie Gauvin

 

INGREDIENTS:

 

3 eggs slightly beaten

16 ounces canned pumpkin

¾ cup dark brown sugar

1-1/3 cup Half-n-Half

3 tablespoons Wild Turkey Bourbon                                                         

1 tsp. ground cinnamon

1 tsp ground ginger                                                                        

¼ tsp. salt

1 unbaked 9 inch pie crust

 

TOPPING:

 

2  Tbsp. dark brown sugar                                                           

¼ cup Wild Turkey Bourbon

1 cup pecan halves  

  

DIRECTIONS:

 

 (Preheat oven to 425 degrees)

 

To make the pie filling:  combine eggs, pumpkin, brown sugar, half-n-half, bourbon, cinnamon, ginger, salt and mix well in a saucepan. Stir and cook over medium heat until butter melts and the sugar dissolves and the two ingredients are totally mixed.  Pour into the pie crust an bake for 10 minutes. Reduce the heat to 350 degrees and allow the pie to continue to bake for 45 minutes or until the filling is set in the middle. Remove from oven and let it cool.

 

To make the topping, combine the butter and brown sugar in a saucepan and cook over medium heat until the butter melts. Add 2 tbls. Wild Turkey and the pecans and coat the pecans in the sugar.  Spoon the mixture over the filling.

 

Before serving the pie place 2 tblespoons Wild Turkey in a saucepan and gently heat until the fumes are ready to ignite. Carefully ignite the Wild Turkey with a match and pour it over the pie.  When the flames die down, the pie is ready to serve!

 

Enjoy!

 

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