1 baked piecrust 15 oz. can pumpkin 1/2 cup plus 1 tablespoon packed brown sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 3 eggs, lightly beaten 3/4 cup half and half or light cream 2 tablespoons bourbon 1 tsp. vanilla 3 tablespoon molasses 1 tablespoon butter 1 cup pecan halves 1/2 tsp. flaked sea salt 1 recipe bourbon whipped cream

1. Prepare baked pie crust and set aside. Preheat oven to 375. In a large bowl, combine pumpkin, 1/2 cup brown sugar, cinnamon, ginger and salt. Stir in eggs until combined. Stir in half and half, bourbon and vanilla until combined. Pour pumpkin mixture into piecrust. Cover edges with foil. Bake 40 minutes or until edges are puffed and center appears set. 2. Meanwhile, in a small saucepan combine molasses, butter and the remaining 1 tablespoon brown sugar. Cook and stir until sugar is dissolved and butter is melted. Stir in pecans. Spoon pecan mixture over top of pie. Place a foil lined baking sheet on the rack below the pie. Bake pie 15 minutes more or until center is set. Sprinkle with sea salt. Cool completely. Chill within 2 hours. Serve with bourbon whipped cream. Bourbon whipped cream- In a chilled bowl beat 1 cup whipping cream, 1 tablespoon bourbon and 2 teaspoons sugar until soft peaks form.