Printable Recipe: Drunken Punkin Pie Recipe

Drunken Punkin (Pumpkin) Pie Recipe

This is one of those pumpkin pie recipes that's probably best for adults only. Made with brandy (whiskey's great, too!) it has an unexpected rich flavor that grown ups will love. And while the booze cooks away a bit during baking, you don't want to feed this one to the kiddos unless you want them stumbling into the walls.

It's generally best to make this pie a day or so in advance. After it's allowed to sit for a day, the strong flavor of the whiskey mellows out and blends beautifully with the pumpkin. So good. So naughty.

Ingredients:
2 C. canned pumpkin
4 lg. eggs, whites and yolks separated
1/2 C. granulated sugar
1/2 C. brown sugar, packed
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tbsp. cornstarch
1/2 C. (1 stick) butter, melted
1/3 C. light cream
1 C. brandy or whiskey
1 unbaked (10 inch) deep dish pie shell

Instructions: 1. Preheat the oven to 375 degrees F.

2. In a large mixing bowl, combine the sugars, egg yolks, cinnamon, ginger, and nutmeg. With an electric mixer, beat until well mixed.

3. Beat in the cream, butter, and brandy. Mix well.

4. In a seperate mixing bowl, beat the egg whites until soft peaks form.

5. Sprinkle cornstarch over egg whites.

6. Gently fold egg white mixture into pumpkin mixture.

7. Pour mixture into prepared crust.

8. Bake 60 minutes, or until center of pie is set.