This recipe actually contains 1/4 cup plus 3 tablespoons bourbon.  The 1/4 cup 
is divided.

-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On Behalf 
Of Benjamin Olson
Sent: Tuesday, October 08, 2013 9:29 AM
To: [email protected]
Subject: Re: [CnD] bourbon pumpkin pecan pie

Also noticed in this recipe…
1/4C bourbon, would not equal 3 tsp, 3 Tbsp, 2 tsp, or 2 Tbsp, or even the 
total combination at the greater measure of 5 tablespoons. 1/4 cup is equal to 
4 tablespoons.

On Oct 8, 2013, at 9:20 AM, Benjamin Olson <[email protected]> wrote:

Please make sure when you are writing recipes that you differentiate between 
tablespoon (which is Tbsp, or capital T) and teaspoon (which is tsp, or 
lowercase t). It can make a huge difference in the recipe, both flavor and 
consistency.

On Oct 8, 2013, at 7:43 AM, Colleen <[email protected]> wrote:

Bourbon-Pecan Pumpkin Pie

3 eggs, slightly beaten
16 oz. pumpkin
3/4 C. brown sugar, firmly packed
1 1/2 C. Half & half
3 T. bourbon
1 t. cinnamon
1/2 t. ginger
1/4 t. salt
2 T. butter
1/4 C. brown sugar, firmly packed
1 C. pecan halves
1/4 C. bourbon
1 9-inch unbaked pie shell

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. 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. 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. Serve pie when flames
die down.
If you're lucky enough to be Irish, you're lucky enough! 


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