Filling

1 1/2 cups canned pumpkin

2 tablespoons melted butter

1 tablespoon lemon juice

2 teaspoons bourbon whiskey

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon cloves

1/4 teaspoon mace

1/4 teaspoon nutmeg

2 eggs

2 tablespoons flour

1/2 cup white sugar

1/2 cup firmly packed brown sugar

1/8 teaspoon salt

1 cup heavy cream

Praline Topping

4 tablespoons butter, softened

2/3 cup firmly packed brown sugar

2/3 cup chopped pecans

Mix butter, brown sugar and pecans thoroughly. Set aside.

Preheat oven to 450°F.

Prepare crust in 9” pie plate

In a large bowl, add pumpkin, melted butter, lemon juice, bourbon and spices. Stir to mix well. In a separate large bowl, beat eggs until light and lemon colored. Add flour and stir to mix well. Add white and brown sugars, salt and cream. Stir until well blended. Combine both mixtures and mix well. Pour into pie plate. Cover crust with a pie crust shield and bake 15 minutes at 450°F, then reduce heat to 375°F and bake 20 minutes. Take from oven and remove pie crust shield. Carefully spread praline topping over entire top of pie. Return to oven and bake 10 minutes more or until custard is almost set (when a knife poked in the center comes out clean). Custard will set as it cools. Cool completely and serve.

Serves 8-10

Garnish with a dollop of your favorite whipped cream!