Ingredients:
1 (10 inch) pie shells
2 cups canned 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 1/3 cup whipping cream
1 cup Canadian rye whisky
Directions:
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.
Servings: 12
Time preparation: 15 min.
Time total: 75 min.