This pumpkin pie is similar to a traditional one, but with a spicy kick from Fireball cinnamon whiskey that will remind you of those tiny, red hot candies you can't get enough of. Just a little Fireball in the batter adds warm, spicy cinnamon notes and takes your pumpkin pie from good to spirited!
Ingredients
- unbaked deep-dish pie crust, at room temperature: 1 piece (9 inch)
- pumpkin pie filling: 1 can (15 ounce can)
- ounces evaporated milk: 9 piece
- white sugar: 0.75 cup
- fluid ounces cinnamon whiskey (such as Fireball): 3 piece
- eggs, lightly: 2 piece (beaten)
- salt: 0.5 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.5 tsp
- ground cinnamon: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Evenly pierce entire pie crust with a fork.
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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).
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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.
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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.
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Remove from the oven and let cool to room temperature before serving, about 2 hours.
