Whisky-Cream Pumpkin Pie

1. 1

   Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven.

2. 2

   Roast until soft, but not mushy.

3. 3

   Scrape out the flesh of the pumpkin with a spoon or fork.

4. 4

   Place into colander and let drain over night in a cool place.

5. 5

   The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing.

6. 6

   Drain out as much liquid as possible, because the pumpkin should be dry.

7. 7

   Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes.

8. 8

   Quickly add the cream, the whiskey and the butter, and mix well.

9. 9

   Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture.

10. 10

    Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry, and bake for one hour at 375-F.

11. 11

    Allow pie to become cold before using.

12. 12

    Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

* Per serving · 4 servings · Values may vary.

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