INGREDIENTS
1/4 tsp
Ginger, ground
1 3/4 cups
Pumpkin puree
2
Eggs
1/2 cup
Evaporated milk
1/2 cup
All purpose flour
1 1/4 cups
Brown sugar
1 tsp
Cinnamon, ground
1/2 tsp
Nutmeg, ground
1/4 tsp
Salt
1/4 tsp
Sea salt
1/2 cup
Pecans
1
9-inch unbaked pie crust
1/3 cup
Butter, unsalted
2 tbsp
Bourbon