Boozy Pumpkin Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
- 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.
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Reviews
-
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.
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This receipe is quite unique and has really impressed my friends and family. Everyone who has tried my take on this receipe raves about it, telling me they have never tasted anything quite like it. I make it using brandy, and I add some fresh ground/minced ginger, and a dash of nutmeg. I usually try to lighten-up my receipes, but using the real thing (full-fat whipping cream) is actually worth it here. Great receipe!
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RECIPE SUBMITTED BY
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