Take a large pumpkin, wash, cut in half and place, cut side down, inpan in warm oven. Roast until soft, but not mushy. Scrape out theflesh of the pumpkin with a spoon or fork. Place into colander and letdrain over night in a cool place. The next morning, put 2 cups of thepumpkin in a bowl and whip thoroughly with a fork until all lumpsdisappear, 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 whiskeyand the butter, and mix well. Sprinkle the cornstarch over the stifflybeaten whites of eggs and add to the first mixture. Pour into a panabout 6 cm deep which has been lined with pie pastry, and bakefor one hour at 375-F. Allow pie to become cold before using.
Arts Press, 1936.