Burger xwsf96a- 1 10-inch pie shell; unbaked
2 c Canned pumpkin
3/4 c Sugar
1/2 ts Salt
1/2 ts Ginger
1/2 ts Nutmeg
3 Eggs
1/2 c Milk
1/4 c Bourbon
3/4 c Whipping cream
2 ts Apricot glaze; apricot
-glaze- 1 Jar apricot preserves;
-11-oz jar 4 tb Apricot brandy; topping-
2/3 c Brown sugar; firmly packed
3 tb Butter; melted
1 tb Whipping cream
1/8 ts Salt
1/2 c Pecans; chopped
1/2 c Pecan halves
1/2 pt Heavy cream
Bourbon; for garnish Preheat oven to 425~. Combine pumpkin, sugar, 1/2 teaspoon salt, ginger, nutmeg, eggs, milk, 1/4 cup bourbon and 3/4 cup whipping cream in large bowl. Mix until well blended. Paint pastry shell with apricot glaze. Pour in pumpkin mixture. Bake for 15 minutes. Reduce heat to 350~ and bake 30-40 minutes longer or until filling has set. Test with knife inserted 1 inch from center. When it comes out clean, pie is done. Cool until lukewarm. Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans. Spread evenly on top of filling. Decorate with pecan halves. Broil 3 inches from low heat until surface begins to bubble. Watch carefully to
avoid scorching. To serve, whip cream, fold in bourbon to taste and serve with warm pie. From. Prodigy Food & Wine BB. —–