Ingredients for Boozy Pumpkin Pie
- Pie Shells
- Canned Pumpkin
- Eggs
- 1 cup granulated sugar
- Ground Cinnamon
- 2 tablespoons cornstarch
- Butter
- Half And Half
- Canadian Rye Whisky
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How to Make Boozy Pumpkin Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 2 large egg yolks, and 1 teaspoon ground cinnamon.
- Beat with a mixer until completely smooth and well combined.
- Add 1 cup heavy cream, 1/2 cup (1 stick) melted unsalted butter, and 1/4 cup Canadian rye whiskey (or whiskey of your choice). Mix until thoroughly incorporated.
- In a separate, clean bowl, beat 2 large egg whites until stiff peaks form.
- Gradually sprinkle 2 tablespoons cornstarch over the beaten egg whites and gently fold into the pumpkin mixture until just combined.
- Pour the mixture into a 10-inch deep-dish pie plate lined with your favorite pie crust.
- Bake for 60-75 minutes, or until the center is just set. A knife inserted near the center should come out with moist crumbs attached.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
72g
Fat
36g
Carbs
9g
