Name: Fireball Pumpkin Pie
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Unbaked deep-dish pie crust, at room temperature - 1 (9 inch); Pumpkin pie filling - 1 (15 ounce) can; Evaporated milk - 9 ounces; White sugar - ¾ cup; Cinnamon whiskey (such as Fireball) - 3 fluid ounces; Eggs, lightly beaten - 2 large; Salt - ½ teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ½ teaspoon; Ground cinnamon - ¼ teaspoon

Ingredients for - Fireball Pumpkin Pie

1. Unbaked deep-dish pie crust, at room temperature 1 (9 inch)

2. Pumpkin pie filling 1 (15 ounce) can

3. Evaporated milk 9 ounces

4. White sugar ¾ cup

5. Cinnamon whiskey (such as Fireball) 3 fluid ounces

6. Eggs, lightly beaten 2 large

7. Salt ½ teaspoon

8. Ground ginger ½ teaspoon

9. Ground cloves ½ teaspoon

10. Ground cinnamon ¼ teaspoon

How to cook deliciously - Fireball Pumpkin Pie

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Evenly pierce entire pie crust with a fork.

3 . Stage

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).

4 . Stage

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.

5 . Stage

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.

6 . Stage

Remove from the oven and let cool to room temperature before serving, about 2 hours.