Connie's Pumpkin Pie
Smooth in texture, buttery and rich in taste. Indulging in this decadently delicious pumpkin pie is an easy thing to do.
Yield
16 servingsPrep
40 minCook
60 minReady
100 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
pumpkin
canned |
|
| 2 | cups |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ½ | cup |
butter
melted and cooled |
|
| 6 | large |
eggs
separated |
|
| 2 | tablespoons |
pumpkin pie spice
|
|
| 2 | teaspoons |
whiskey
|
* |
| ⅔ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pumpkin
canned |
|
| 473 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 118 | ml |
butter
melted and cooled |
|
| 6 | large |
eggs
separated |
|
| 3E+1 | ml |
pumpkin pie spice
|
|
| 1E+1 | ml |
whiskey
|
* |
| 158 | ml |
heavy whipping cream
|
|
Directions
Put pumpkin in bowl.
Add yolks of eggs, sugar and pumpkin pie spices and beat for five minutes.
Quickly add cream, whiskey and butter and mix well.
Sprinkle cornstarch over stiffly beaten egg whites and fold into pumpkin batter.
Pour into uncooked pie shells. Bake at 375 for 1 hour.
Makes 2 9-inch pies.
