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Whisky Pumpkin Pie

 
Whisky Pumpkin Pie
7

whisky Pumpkin Pie recipe

Yield

12

servings

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 60845% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 362mg 15%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 18g
Vitamin A 395% Vitamin C 9%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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