Boozy Pumpkin Pie

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined.
  3. Add the cream, melted butter and whisky and combine well.
  4. In another large bowl and with clean beaters, beat egg whites until stiff.
  5. Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture.
  6. 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.
  7. Bake for 1 hour; centre should be set at this time.


Most Helpful

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.

troyh November 28, 2001

Troy's point is excellent. U.S. alcohol is stronger than Canadian, so I do suggest cutting down the amount of whisky if you're not using a bottle bought in Canada.

Lennie November 29, 2001

This was incredible. I made it for Thanksgiving and it was a big hit. I used 1/2 cup of Southern Comfort in it because that was all I had on hand. It wasn't too strong, just right. Thanks for a great pie recipe Lennie.

Shari2 November 28, 2002

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