HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
Bourbon Pecan Pumpkin Pie
| Bourbon Pecan Pumpkin Pie | Print |
Recipe By: Alice Morrow
Bourbon Pecan Pumpkin Pie
Ingredients
- 1 ½ sticks butter, room temp
- 1 c. packed dark brown sugar
- 1/1 c. flour
- ½ c. pecan halves
- 1 ¼ c. canned pumpkin puree
- 3 large eggs, separated
- 1 ½ T. cornstarch
- ½ t. cinnamon
- ¼ t. freshly grated nutmeg
- ¼ t. ground cloves
- ¼ t. salt
- ½ c. milk
- ¼ c. bourbon
- 1 flaky pie shell, homemade or store bought
Instructions
- Preheat oven 350. In medium bowl, combine 4 T. butter and ¼ c. brown sugar with flour and pinch into moist crumbs.
- Stir in pecans.
- In large bowl, with electric mixer, beat the remaining stick of butter and ¾ c. brown sugar until light and fluffy, about 1 minute.
- Beat in pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt.
- Then beat in milk and bourbon.
- In stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into pumpkin mixture until no white steaks remain.
- Pour the custard into baked flaky pie shell.
- Sprinkle the pecan streusel of top.
- Bake the pie in middle of oven for 1 hour or until risen and golden and a toothpick inserted in center comes out with only a few moist attached.
- Let cool and serve.
Notes
*****Pie can be refrigerated overnight. Serve with Cool Whip or Ice cream.
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