Our all-time favorite to eat is:

Jack Daniels Pumpkin Pie

Pastry to line a 10-inch pie plate
2 cups cooked, mashed pumpkin or one can pumpkin puree (do not use pie filling)
1 cup sugar
4 eggs, separated
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup Jack
1/3 cup whipping cream
1 Tablespoon cornstarch

Preheat oven to 375F.
Prepare shell and line pie tin.
Beat together pumpkin, sugar, egg yolks and cinnamon in a large bowl.
Stir in melted butter, Jack and cream.
In a separate, chilled and completely grease free bowl, beat egg whites until stiff, then sprinkle with cornstarch.
Stir 1/4 of egg whites into pumpkin mixture to lighten it, then *fold* in remaining whites until blended (no white streaks).
Pour mixture into pie tin.
Insert in oven on a cookie sheet.
Bake for one hour, until center is firm to the touch.

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But I have to say that when researching Jack Pumpkin recipes, my favorite to *make* is:

Recipe for Jack Daniels Pumpkin Pie
This recipe is delicious and quite a crowd pleaser. Try it on Thanksgiving or Christmas or anytime entertaining friends and family in the fall. Fresh pumpkin makes this especially good.

Instructions

Things You'll Need:
Pastry to line a 10-inch pie plate
2 cups cooked, mashed pumpkin or one can pumpkin puree (do not use pie filling)
1 cup sugar
4 eggs, separated (but not divorced)
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 Bottle Jack Daniels Whiskey
1/3 cup whipping cream
1 Tablespoon cornstarch

1.
Pour a shot of whiskey.
Sample for clarity.
Preheat oven to 375 degrees F.
Pour another shot of Whiskey.
Sample for quality.
Line a ten-inch pie plate with the pastry and put pie plate on a baking sheet.

2.
Have a nutter shot of whiskey.
Thample for purity.
Peat together Bumpkin, chugar, leggy oaks, and thinnamon in a large bowl.
Carefully measure out one cup of whispey.
Dwink exactly half *hiccup*.
Stir in belted mutter, udder 1/2 cup of whispey and twhipping cweam.

3.
Dwink a shot of *hiccup* Dack Janiels to make sure dis is genuwine thiskey.
Peep egg whites until stiff, then prinkle wiff scorn tarch.
Have a nutter hot of whisp-p-p-pea.
Stirrup one quarter of leg whites into fumpkin fixture to lighten it.
Fold in *hiccup* remaining whites until no *hiccup* white tweaks remain.

4.
Have a plop of whiskers.
Pour fixture *hiccup* into a free pared pie pan.
Dwain da bottle of whisk *hiccup* key and hide the empty bottle (so no one knows ya been dwinkin)
Bake for one hour, until center is term to the futch.
Allow pie to cool while eating thurkey.
This pie goes well with the recipe for "How to make a Bikini Tanned Turkey" (by the same author; Dear Miss Mermaid)

5.
Although most of the al- *hiccup* -keyhol crooks out, the fwavor of whiskey remains to bwend with the wich fumpkin fwavor in this easy-to-make high *hiccup*

Slice pie into 8 wedges, fwace on dessert plates with pork.
Pass out.
Enjoy your pukin pie.
Hoppy Holly Daze

Bon appetit from Dear Miss Mermaid!

Tips & Warnings
Two can make this pie.
One can sample the whiskey while the other makes the pie.
WARNING: Two can make this in twice the time with triple the mess and only be half dwunk when done.

Resources
HURRICANES & HANGOVERS (a hilarious book written by this author)
DearMissMermaid.Com (author's website)

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(This is not a spam plug for the author, just hilarious cooking fun for fellow Mahaloans. Enjoy!)

(P.S. Don't bake either of these for the church supper.)