Fireball Pumpkin Pie
Ingredients
- 1 (9 inch) unbaked deep-dish pie crust, at room temperature
- 1 (15 ounce) can pumpkin pie filling
- 9 ounces evaporated milk
- ¾ cup white sugar
- 3 fluid ounces cinnamon whiskey (such as Fireball)
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
Shop ingredients
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Evenly pierce entire pie crust with a fork.
- Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).
- Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie crust.
- Return to the preheated oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove from the oven and let cool to room temperature before serving, about 2 hours.
Source
Original recipe: View Original
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