2 cps cooked pumpkin
1 cp sugar
1/2 tsp cinnamon
1 tbsp cornstarch
1 tsp whiskey
1/4 cp butter
1/3 cp cream
1 - Take a large pumpkin, wash, cut in half and place cut side down, in a pan in warm oven.
2 - Roast until soft, but not mushy.
3 - Scrape out the flesh of the pumpkin with a spoon or fork.
4 - Place in a coendar and drain overnight in a cool place.
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 - Drain out as much liquid as possible, because the pumpkin should be dry.
7 - Add the sugar, yolks of the eggs, cinnamon, and beat for 5 minutes.
8 - Quickly add the cream, the whiskey and the butter and mix well.
9 - Sprikle the cornstarch over the stiffly beaten whites of the eggs and add to the first mixture.
10 - Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry and bake for 1 hour in a moderately hot oven (375 degrees F.)
11 - Allow the pie to become cold before using.