Fireball® Pumpkin Pie
Duff's pie isn't your typical thanksgiving dessert.
Recipe Summary Fireball® Pumpkin Pie
Traditional pumpkin pie with a spicy Fireball® cinnamon kick.
Ingredients | Pumpkin Pie Mix Recipes Without Evaporated Milk1 (9 inch) unbaked deep-dish pie crust1 (15 ounce) can pumpkin pie filling9 ounces evaporated milk¾ cup white sugar3 fluid ounces cinnamon whiskey (such as Fireball®)2 large eggs, lightly beaten½ teaspoon salt½ teaspoon ground ginger½ teaspoon ground cloves¼ teaspoon ground cinnamonDirectionsPreheat the oven to 400 degrees F (200 degrees C).Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and 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 shell.Return to the oven and bake 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.Info | Pumpkin Pie Mix Recipes Without Evaporated Milkprep:
5 mins
cook:
1 hr 15 mins
additional:
2 hrs 10 mins
total:
3 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Fireball® Pumpkin PieFruits and Vegetables, Vegetables, Squash,
