Boozy Pumpkin Pie Food
BOOZY PUMPKIN PIE
I haven't made this for years, but I used to make it every Thanksgiving as it was my late FIL's favourite dessert. I guess you could use any whisky but I do recommend Canadian rye. This is not a heavy pie and is good after a big meal. This is based on a Mennonite recipe called Karrups Pie Mit Schnapps.
Provided by Lennie
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined.
- Add the cream, melted butter and whisky and combine well.
- In another large bowl and with clean beaters, beat egg whites until stiff.
- Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture.
- Pour into pie plate lined with pie crust-- I use a 10-inch Pyrex deep-dish glass pie plate and it fills it-- and carefully place in oven.
- Bake for 1 hour; centre should be set at this time.
Nutrition Facts : Calories 312.1, Fat 15.7, SaturatedFat 7.3, Cholesterol 84.8, Sodium 279.2, Carbohydrate 28.7, Fiber 1.9, Sugar 18.1, Protein 3.9
PUMPKIN PIE SHOTS
These fun and festive Halloween drinks are going to be the hit of you Halloween party!
Provided by Dan
Categories cocktails
Time 5m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a cocktail shaker (except the sugar) and mix well.
- Dip 4 shot glasses in corn syrup and then into a shallow dish of colored rimming sugar.
- Divide the shaker evenly into each shot glass.
Nutrition Facts : Calories 131 calories, Sugar 9 g, Sodium 0.1 mg, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 11 g, Fiber 0 g, Protein 0.5 g, Cholesterol 3.5 mg
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- Add the water to a medium saucepan and bring to a boil. Add the cocoa powder and whisk until smooth and no lumps remain. Add the milk, dark chocolate, pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt and bring to a simmer. Whisk frequently, until mixture is smooth and chocolate is melted, 3-4 minutes. Stir in the Kahlua.
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- On a work surface, lightly dusted with flour, roll out pie dough into an 11”-12” circle. Fold in half, then in half again, and carefully transfer to a 9” pie plate; unfold and gently arrange in plate, being careful not to press too hard. Fold over the edge of the crust and create a decorative pattern by crimping (pressing the dough with your left thumb while simultaneously pressing back with your right forefinger and thumb). Rotate the pie plate, continuing with the pressing to carry out the pattern all the way around the edge of the pie crust. Place in refrigerator or freezer to keep cool.
- In a large mixing bowl, whisk the puréed pumpkin, sweetened condensed milk, eggs, bourbon, spices, and salt until smooth. Pour into the prepared crust.Bake on the middle rack for 15 minutes, then reduce the temperature to 350°F and bake an additional 30 minutes, or until custard is mostly set, but the center still jiggles a little.
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- Heat oven to 350°F (325°F if using a dark or nonstick pan). Line two 12-cup muffin pans with paper baking cups.
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From eatingwell.com
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From mediafeed.org
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From pinterest.ca
From pinterest.ca
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From pinterest.com
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From pinterest.ca
From pinterest.ca
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From wbliquors.com
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