Name: Boozy Pumpkin Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving(s)
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

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Recipe by Lennie

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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.

Ready In:: 1hr 15mins
Serves:
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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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@Lennie

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@Lennie

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"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."

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review by alarery1976

11/22/2011

Does anyone know if 2% evaporated milk can be successfully substituted for cream? I'd like to make a lower-fat version

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review by bemocked

9/26/2006

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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review by mariposa13

11/25/2005

This was great! I LOVE pumpkin pie. I used 3/4 cup presidente brandy instead of the whiskey. It was a little strong but it was so good!

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review by Shari2

11/29/2002

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.

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review by Lennie

11/29/2001

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.

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