INGREDIENTS
1
9-inch unbaked pie crust {in a 9-inch pie plate}
2
eggs
1 3/4 cups
pumpkin puree
1 cup
brown sugar
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
ground ginger
1/4 tsp
salt
2 tbsp
bourbon
1/2 cup
evaporated milk {or heavy/whipping cream}
1/3 cup
unsalted butter
1/4 cup
brown sugar
1/2 cup
all purpose flour
1/4 tsp
sea salt
1/2 cup
pecans (coarsely chopped)