| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Penndutch, Pies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pumpkin, cooked |
| 4 |
|
Egg |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Whiskey |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Cream |
|
|
*pastry |
INSTRUCTIONS
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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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