Boozy Pumpkin Pie Recipes
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.
Provided by Lennie
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 312.1, Fat 15.7, SaturatedFat 7.3, Cholesterol 84.8, Sodium 279.2, Carbohydrate 28.7, Fiber 1.9, Sugar 18.1, Protein 3.9
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