Bourbon-Pecan Pumpkin Pie Recipe

3 egg, slightly beaten
16 oz pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cup half & half
3 tbsp bourbon
1 tsp cinnamon, ground
1/2 tsp ginger powder
1/4 tsp salt
1 pie shell, 9, unbaked
2 tbsp butter
1/4 cup brown sugar, firmly packed
1 cup pecan halves
1/4 cup bourbon, divided


Directions

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

Servings: 8 servings

Categories: Dessert; Nut; Pecan; Pecan Pie; Pie

The History of Recipes We can read the history of `recipes` way back into the far past, certainly as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, early recipes were just simple pictorial recipes for preparing meals. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. He also describes how the ancient cooks made use of a wide range of spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new herbs and spices prompted an increase in recipe publications, most of which still exist in academic collections. By the advent of the twentieth century, cooking books are highly popular mostly as a result of increased literacy, people having increased spare time and having more money.

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