Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.