I am not a pumpkin pie kind of gal. Mostly, I dislike the glurping noise it makes when you mix it and the texture of the finished pie. But I was very intrigued when I saw this recipe for Boozy Pumpkin Pie and had to try it. It was awesome. The beaten egg whites lend a welcome lightness to the finished product and the Canadian Whiskey adds a nice sort of bite to it. I made the traditional pumpkin pie for Thanksgiving but this is an extra special pumpkin pie to make for Christmas.
Start by placing the contents of one can of pumpkin in the mixing bowl.
You’ll want to separate four eggs and melt one stick of butter. Add the sugar, egg yolk and cinnamon and beat well with a mixer until combined thoroughly.
Add the cream, melted butter and whiskey and mix well.
In another large bowl, and with clean beaters, beat the egg whites until stiff. Sprinkle the cornstarch over the stiffly beaten eggs.
Fold this mixture into the pumpkin mixture.
Pour the filling into a pie crust. I must confess. Two things I just can’t seem to make are gravy and pie crust (although I’m getting a strong suspicion that I might have to add cupcakes to that list but that’s another post) so I use the frozen deep dish pie crusts that are gorgeous and work well.
There is a lot of filling here and will make one large deep dish pie or two regular pie crusts. Bake at 375 F for one hour. The center should be set at this time.
This pie is Mmmmm FABU and your friends and family will think you are a super hero for making it!
Boozy Pumpkin Pie
SERVES 12
1 (10 inch) pie shell
1 can (16 oz)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 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.
Lauri Rottmayer authors FABU Highway
