Boozy Pumpkin Pie Recipes

BOOZY PUMPKIN PIE

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.

EASY BOOZY LEMONADE PIE

Steps:

• Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
• Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.