Fireball Pumpkin Pie

Name: Fireball Pumpkin Pie
Total time: 200
Yield: 8
Ingredients: 1 (9 inch) unbaked deep-dish pie crust, at room temperature; 1 (15 ounce) can pumpkin pie filling; 9 ounces evaporated milk; 0.75 cup white sugar; 3 fluid ounces cinnamon whiskey (such as Fireball®); 2 large eggs, lightly beaten; 0.5 teaspoon salt; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cloves; 0.25 teaspoon ground cinnamon

Recipe by Shawn Englert from allrecipes.com

Dessert 3 Hr. 20 Mins.

Ingredients

8 servings

•

1 (9 inch) unbaked deep-dish pie crust, at room temperature
•

1 (15 ounce) can pumpkin pie filling
•

9 ounces evaporated milk
•

0.75 cup white sugar
•

3 fluid ounces cinnamon whiskey (such as Fireball®)

•

2 large eggs, lightly beaten
•

0.5 teaspoon salt
•

0.5 teaspoon ground ginger
•

0.5 teaspoon ground cloves
•

0.25 teaspoon ground cinnamon

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.