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

1. 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.
2. 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.
3. 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.
   
4. Serve pie when flames die down.