Boozy Pumpkin Pie

READY IN: 1hr 15mins
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.

Ingredients Nutrition

Directions

  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.

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