---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Pie *Vrvf28a*
  Categories: Pies, Bakery
       Yield: 1 servings
  
            James prince
       2 c  Pumpkin; cooked
       4    Egg
       1 c  Sugar
     1/2 ts Cinnamon
       1 tb Cornstarch
       1 c  Whiskey
     1/4 c  Butter
     1/3 c  Cream
            *pastry
  
   Take a large pumpkin, wash, cut in half and place, cut side down, in pan in
   warm oven. Roast until soft, but not mushy. Scrape out the flesh of the
   pumpkin with a spoon or fork. Place into colander and let drain over night
   in a cool place. 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.
   Drain out as much liquid as possible, because the pumpkin should be dry.
   Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add
   the cream, the whiskey and the butter, and mix well. Sprinkle the
   cornstarch over the stiffly beaten whites of eggs and add to the first
   mixture. 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. Allow pie to become cold before
   using.
  
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