Fireball Cinnamon Whiskey Pumpkin Pies
Ingredients
2 (9-inch) frozen or homemade pie crusts
1 (30-ounce) can pure pumpkin
1 1/2 cans (18 ounces total) evaporated milk
4 eggs
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
6 ounces Fireball Cinnamon Whiskey
Instructions
- Â Heat oven to 400 degrees F. Remove crusts from freezer and allow to thaw at room temperature for about 10 minutes.
- Â Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly.
- Place the crusts on the center oven rack and bake for 10 to 15 minutes until they are light golden brown.
- Remove from the oven, and allow the crusts to cool completely prior to filling.
- Â While the crusts are baking, prepare the filling.
- Â Whisk the eggs until the whites and yolks are combined but not frothy.
- Â Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger and whiskey. Stir until it is thoroughly mixed.
- Pour the filling into the cooled pie crusts.
- Â Place the pies on the center rack of the oven at 425 degrees F. Bake for 15 minutes.
- Â Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes until a wooden pick inserted into the center comes out clean.
- Â Allow to cool for 1 to 2 hours prior to serving.
- Â If desired, serve each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.
