Boozy Pumpkin Pie

5.0(6)

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.

by Lennie·published 2001-11-18

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Pie

Servings

12 serving(s)

Total time

1h 15m

prep 15 min

Calories / serving

312 kcal

Ingredients (9)

serves

1 (10 inch) pie shells
2 cups canned pumpkincanned-pumpkin
4 large eggs, separatedegg
1 cup white sugarsugar
1/2 teaspoon ground cinnamoncinnamon
1 tablespoon cornstarchcornstarch
1/2 cup butter, meltedbutter
1/3 cup half-and-half or 1/3 cup whipping creamcream
1 cup Canadian rye whiskywhisky

Instructions (7 steps)

01Preheat oven to 375°F.
02Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined.
03Add the cream, melted butter and whisky and combine well.
04In another large bowl and with clean beaters, beat egg whites until stiff.
05Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture.

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