posted by Celene 12-02-99 5:22 AM
Pumpkin Pie with Pecan Glaze
9 inch unbaked pastry shell
15 oz. can pumpkin
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 Tbl. flour
1/2 tsp. salt
1-1/2 tsp. cinnamon
1/2 spt. freshly grated nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground allspice
pinch of freshly ground pepper
1 cup whipping cream
1/3 cup milk
2 eggs, lightly beaten
1/4 cup bourbon or rum
1-1/2 tsp. vanilla
Topping:
1/4 cup melted butter
1/2 cup brown sugar
2 cup coarsely chopped pecans
Preheat the oven to 400 degrees, if using a glass pan, 375 degrees.
Whisk together pumpkin, sugars, flour, salt, spices, pepper, cream, milk, eggs, spirits, and vanilla in a large bowl. Pour mixture into pastry shell.
Bake for about 20-25 minutes, then sprinkle pie with topping. Bake for 20 minutes longer, until set but still slightly wobbly in center, approx. 45 minutes in all. Cool the pie on a wire rack. Serve at room temperature with sweetened whipped cream.
Topping:
In small bowl, combine all ingredients until well mixed and crumbly.