Dad’s Favorite Pumpkin Pie

From the Kitchen of Pamela Murphy

Pumpkin (2 cups cooked)

4 eggs, separated

1 cup sugar

1 tbls. cornstarch

½ teas. ground cinnamon

1/3 cup cream

¼ cup butter, melted

1 teas. whiskey

To prepare cooked pumpkin, take a large pumpkin, wash, cut into halves and place cut side down, in pan in 375° oven. Cook until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place in colander and let drain overnight or make sure all of the extra moisture is out of it. Put pumpkin into a bowl and ship thoroughly with a fork until all lumps disappear. I use the food processor. Drain out as much liquid as possible; the pumpkin should be dry.

Combine pumpkin, egg yolks, slightly beaten, and a mixture of sugar, cornstarch, and cinnamon; beat for 5 min. Mix in cream, butter and whiskey. Beat the egg whites until rounded peaks are formed. Fold gently into the pumpkin mixture. Pour into a pastry-lined 9 in. pie pan. Bake at 375 ° about 45 minutes, or until a silver knife comes out clean when inserted halfway between center and edge of filling. Cool before serving.