Bourbon-Pecan Pumpkin Pie

3 Egg; slightly beaten

16 oz Pumpkin

3/4 c Brown sugar; firmly packed

1 1/2 c Half & half

3 T Bourbon

1 t Cinnamon, ground

1/2 t Ginger powder

1/4 t Salt

1 Pie shell, 9", unbaked

2 T Butter

1/4 c Brown sugar; firmly packed

1 c Pecan halves

1/4 c Bourbon; divided

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