Bourbon-pecan pumpkin pie

Preparation time	20 minutes + 20 for the crust
Cooking time	55 minutes
Serves	10

Nutritional value per serving
Calories	Proteins	Fats	Carbohydrates	Magnesium	Calcium	Iron
502	6.5 g	25.5 g	61.5 g	39.5 mg	37 mg	1.3 mg

Ingredients

Instructions

3 eggs
450 g cooked pumpkin
150 g brown sugar
250 ml soy milk
3 Tbsp. Bourbon
1 tsp. cinnamon, ground
1/2 tsp. ginger powder
1/4 tsp. salt
1 pie shell unbaked
2 Tbsp. sunflower oil
50 g brown sugar
200 g pecan halves
50ml Bourbon

To cook the pumpkin: peel, dice and remove the seeds. Steam it for 5 minutes (until tender) and then smash it into a purée.

Combine eggs, pumpkin, 150 g sugar, cream, 3 Tbsp. Bourbon, cinnamon, ginger, and salt.
Mix well.
Pour mixture into the pie shell.
Bake at 220 Celsius degrees for 10 minutes.
Reduce heat to 180 Celsius degrees and bake and additional 45 minutes.
Set aside and let cool.
Combine oil, 50 g sugar in a saucepan.
Cook over medium heat, stirring until dissolved.
Add pecans and 2 Tbsp. Bourbon.
Pour the mixture over the pie.
Heat the remaining Bourbon in a saucepan just long enough to produce fumes (do not boil).
Remove from heat and pour over pie.
Ignite and serve pie when flames die down.