16 oz pumpkin puree
14 oz sweetened condensed milk
1 teaspoon vanilla
3 tablespoons Bourbon
1 tablespoon butter
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves or allspice
9 inch pie crust
2 tablespoons unsweetened cocoa powder
1/3 cup candied pecans, crushed
Preheat the oven to 350 degrees F.
In a large mixing bowl combine the pumpkin puree, condensed milk, eggs, bourbon, butter, sugar, cinnamon, ginger, nutmeg, cloves or allspice and beat until combined.
Coat bottom and sides of pie crust with cocoa powder. Then with the candied pecans make a thin layer at the bottom of the pie.
Pour the filling into the pie crust and bake for 45 minutes.
Turn oven down to 350 degrees F. and continue to bake until the center is set about 30-45 minutes.
Let pie cool and top with remaining candied pecans.