Recipe by Lennie
I haven't made this for years, but I used to make it every Thanksgiving as it was my late FIL's favourite dessert. I guess you could use any whisky but I do recommend Canadian rye. This is not a heavy pie and is good after a big meal. This is based on a Mennonite recipe called Karrups Pie Mit Schnapps.
Top Review by troyh
Very good, but a bit TOO boozy for me. Next time, I'd make it with 1/2 to 3/4 cup of whiskey. But I used (Maker's Mark) bourbon rather than Canadian rye whiskey, maybe that makes a difference? And the next day it wasn't nearly as boozy, so if you plan to serve it a day later, keep it at 1 cup and you should be fine. Our dog also got to it soon after it cooled and ate a good 25% of it. He seemed to love it ("Two Duclaws Up!"), but was lying on the kitchen floor fast asleep not too long afterward, not able to hold his liquor.
- 1 (10 inch) pie shells
- 2 cups canned pumpkin
- 4 large eggs, separated
- 1 cup white sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1⁄2 cup butter, melted
- 1⁄3 cup half-and-half or 1⁄3 cup whipping cream
- 1 cup Canadian rye whisky
Directions See How It's Made
- Preheat oven to 375°F.
- Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined.
- Add the cream, melted butter and whisky and combine well.
- In another large bowl and with clean beaters, beat egg whites until stiff.
- Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture.
- Pour into pie plate lined with pie crust-- I use a 10-inch Pyrex deep-dish glass pie plate and it fills it-- and carefully place in oven.
- Bake for 1 hour; centre should be set at this time.