Whiskey Pumpkin Pie
A pumpkin pie with a little kick!

pastry to line a 10-inch pie plate
2 cups cooked, mashed pumpkin or one can pumpkin puree (do not use pie filling)
1 cup sugar
4 eggs, separated
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup whiskey
1/3 cup whipping cream
1 Tablespoon cornstarch

Preheat oven to 375 degrees F. Line a ten-inch pie plate with the pastry and put plate on a baking sheet. Beat together pumpkin, sugar, egg yolks, cinnamon in a large bowl. Stir in melted butter, whiskey and cream. Beat egg whites until stiff, then sprinkle with cornstarch. Stir one quarter of egg whites into pumpkin mixture to lighten it, then fold in remaining whites until no white streaks remain. Pour mixture into a prepared pie plate. Bake for one hour, until center is firm to the touch.

Although most of the alcohol cooks out, the flavor of whiskey remains to blend with the rich pumpkin flavor in this easy-to-make pie.