Drunken Punkin Pie
From notyourmomma 17 years ago
- 50 minutes to make
- Serves 6
A favorite from Linda Eckhardt's Texas cookbook, she credits Ernest Coker for the recipe. I've added a little extra spice than the original and otherwise I always get raves when this is served.
Ingredients
- 1 1/2 cups of cooked pumpkin (I skimp and use canned, unseasoned plain pumpkin pureed) shopping list
- 3/4 cup of sugar shopping list
- 1 1/2 cups of half and half shopping list
- 3 egg yolks shopping list
- 2/3 teaspoon of cinnamon shopping list
- 1/2 teaspoon of nutmeg shopping list
- 1/2 teaspoon of ginger, shopping list
- dash of salt shopping list
- 3 egg whites beaten well shopping list
- 1 9 inch prepared pie crust unbaked shopping list
- or crushed gingersnap pie crust from the "Jamaica me CRAZY black bottom pie" my personal favorite variation shopping list
- Finest kind bourbon shopping list
- whipped cream shopping list
- chopped candied ginger shopping list
How to make it
- Preheat oven to 350 degrees. Combine pumpkin, half and half, sugar, eggs, spices. Stir well until the sugar is dissolved.
- Fold into the stiffly beaten egg whites. Pour into the prepared pie crust. Bake in preheated oven for 45 minutes. Cool slightly.
- When ready to serve, poke a few knife slits in each slice of pie and pour in a teaspoon of boubon into each slice. Then top with a dollop of whipped cream and sprinkle with candied ginger.
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