Fireball Pumpkin Pie

asian chinese dessert main sweet spicy bitter savory umami hard slow

Prep

14 min

Cook

66 min

Total

80 min

Ingredients (10)

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

1 (15 ounce) can pumpkin pie filling g

9 ounces evaporated milk g

¾ cup white sugar g

3 fluid ounces cinnamon whiskey (such as Fireball) g

2 large eggs, lightly beaten g

½ teaspoon salt g

½ teaspoon ground ginger g

½ teaspoon ground cloves g

¼ teaspoon ground cinnamon g

Nutrition

kcal

fat

carbs

protein

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.