Wednesday, November 16, 2011

Marilyn's Whiskey Pumpkin Pie

Honey and I both grew up with our moms fixing Libby's Pumpkin Pies for Thanksgiving dessert, but when I tasted my friend Marilyn's pie a few years ago and I just HAD to get the recipe! She said it was the pie her mom fixed when she was growing up and naturally fixed it for her family.  While my family generally doesn't like change, they did like this one. 

In doing some research, I've found a few similar recipes with the secret ingredient, whiskey, which I've seen is based off a Mennonite recipe, but Marilyn's only has a tsp of whiskey, while most of the other recipes has a 1/2 - 1 cup of it.  I am no expert on whiskey or liquor, people usually give us the whiskey or I have someone else buy it for me.  Most of the time I use Crown Royal or Jack Daniels, though I'm open to just about anything.


2 cups cooked pumpkin
1 cup sugar
eggs, separated
1/2 teaspoon cinnamon
1/3 cup cream or evaporated milk
1/4 cup butter, melted
1/2 cup whiskey
1 tablespoon cornstarch

 Pie Crust Shell - Here is the recipe I love to use

 Combine the pumpkin, the sugar, egg yolks (slightly beaten), and cinnamon and beat for several minutes. Quickly add the cream, butter and whiskey, mix well.

Beat the egg whites until they form stiff peaks, then sprinkle the cornstarch over the beaten egg whites and fold into the first mixture.

Pour into a 9 inch pastry lined pie pan  and bake for 45 minutes to 1 hour in a 375 degree oven. Let it cool.

 Top with regular or Whiskey Whipped Cream (recipe below)

WHISKEY WHIPPED CREAM:   from Pioneer Woman      
  • 1 cup Heavy Cream, Very Cold
  • 2 Tablespoons (to 3 Tablespoons) Sugar
  • 2 Tablespoons Whiskey
Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.  A little whiskey goes a long way on making this and the alcohol makes whipping the cream more difficult.  A harder process, but worth it.  
Eat extra cream with a spoon, if desired. Ree Drummond