Whisky Pumpkin Pie

Directions

1. 1
   Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven.
2. 2
   Roast until soft, but not mushy.
3. 3
   Scrape out the flesh of the pumpkin with a spoon or fork.
4. 4
   Place into colander and let drain over night in a cool place.
5. 5
   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.
6. 6
   Drain out as much liquid as possible, because the pumpkin should be dry.
7. 7
   Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes.
8. 8
   Quickly add the cream, the whiskey and the butter, and mix well.
9. 9
   Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture.
10. 10
    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.
11. 11
    Allow pie to become cold before using.