1 1/2 c. pumpkin pulp
2/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs
1 c. whipping cream
1/2 c. bourbon
3 tbsp. pecan pieces

Bake pastry shell 5 minutes. Reduce oven temperature to 350 degrees.

Blend pumpkin pulp with brown sugar, spices and eggs. Stir in the bourbon. Whip cream until peaked. Fold into pumpkin mix. Ladle into pastry shell. Sprinkle the top with pecans. Bake 25 or 30 minutes or until the center has set. Makes 1 (9 inch) pie. For the best results use fresh pumpkin.