All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

1 (9 inch) unbaked deep-dish pie crust 1 (15 ounce) can pumpkin pie filling 9 ounces evaporated milk ¾ cup white sugar 3 fluid ounces cinnamon whiskey (such as Fireball®) 2 large eggs, lightly beaten ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon ground cinnamon

Nutrition Info

333.9 calories carbohydrate: 47.5 g cholesterol: 55.6 mg fat: 11.2 g fiber: 4.7 g protein: 5.3 g saturatedFat: 4.3 g servingSize: - sodium: 454.4 mg sugar: 23 g transFat: : - unsaturatedFat: : -

Preheat 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.

1 9-inch pie

Traditional pumpkin pie with a spicy Fireball® cinnamon kick.