Boozy Pumpkin Pie
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
- 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
- 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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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!2Reply