Steve's Failsafe Kentucky Pumpkin Pie

This recipe is from Steve and Jeannette Shawl, friends of my parents since before I was born. "The cornmeal, pumpkin, bourbon and pecans make this a very American dessert." This is simply the best pumpkin pie I've ever had, and I can attest that even though it's a wee bit complicated, it's well worth the effort!

Ingredients:

Crust
1 1/3 cup flour
3/4 cup cornmeal
1/4 cup brown sugar
1/4 tsp salt
3/4 cup cold butter

Filling
1 can (16oz) pumpkin
1 cup brown sugar
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup half 'n half (light cream or mix half whole milk with half cream)
1/3 cup bourbon or rum

Topping
3/4 cup brown sugar
1/4 cup butter
1/4 tsp nutmeg
3/4 cup chopped pecans (optional)

Time: 2 1/2 - 3 hours
Yield: 1 - 2 pies

* Emily's Note
In England I had trouble getting corn meal, so I substituted crushed ginger snaps instead, which turned out quite well. Also, although I doubled the crust recipe, making two pies, just one filling recipe was enough to fill both of them!

Directions:

Crust

1. Preheat oven to 350°/180°.

2. Pulse ingredients in food processor until mixture resembles coarse crumbs, or use a fork or 2 knives to cut into ingredients until crumbly.

3. Add 1-2 tbs of ice water and mix into the above until mixture just holds together. If needed, sprinkle in a bit more water.

4. Chill 30 minutes.

5. Press dough (making a raised edge) into a pie pan.

6. Refrigerate until filling is ready.

Filling

1. Mix the pumpkin, brown sugar, spices and eggs together.

2. Add the half 'n half and the bourbon.

3. Pour filling into crust.

4. Bake for 45-50 minutes, or until an inserted knife tests clean.

Topping

1. Mix topping ingredients well

2. Distribute over top of pie.

3. Broil to caramelize.

4. Allow pie to cool before serving with a dollop of cream whipped with a tsp or more of bourbon.