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Whisky-Cream Pumpkin Pie


Make your own decadent pumpkin pie with this simple recipe that will for sure become one of your favorites!













Trans-fat Free


2 cups pumpkin
4 each eggs
1 cup sugar
½ teaspoon cinnamon
1 teaspoon cornstarch
1 cup whiskey
¼ cup butter
cup cream
1 prepared pie shell (9 inch)


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

Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork.

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

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.

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

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

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

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

Pour into a pan about 2½ inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using.

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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 30145% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 181mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 198% Vitamin C 4%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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