Pumpkin pie 2
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Pumpkin pie 2
  Pumpkin    Pie  
Last updated 6/12/2012 12:45:05 AM. Recipe ID 4757. Report a problem with this recipe.
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      Title: Pumpkin pie 2
 Categories: Penndutch, Pies
      Yield: 1 Servings
      2 c  Pumpkin, cooked
      1 c  Sugar
      1 tb Cornstarch
    1/4 c  Butter
      1 x  *pastry
      4 ea Egg
    1/2 ts Cinnamon
      1 c  Whiskey
    1/3 c  Cream
  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 2 1/2 inches deep which has been lined with pie pastry,
  and bake for one hour at 375-F. Allow pie to become cold before using.

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Recipe ID 4757 (Apr 03, 2005)

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