Ingredients for - Fireball Pumpkin Pie
How to cook deliciously - Fireball Pumpkin Pie
1. Stage
On a lightly floured surface, roll the dough to a 1/8-inch-thick circle. Transfer the crust to a 9-inch pie plate, and trim it to 1/2 inch beyond the rim of the plate. Finally, flute the edge of the crust.
2. Stage
Preheat the oven to 425°F. In a large bowl, combine the eggs, pumpkin, cream, sugars, whiskey, pumpkin pie spice and salt, and beat the mixture until it’s smooth. Add the filling to the crust. Editor’s Tip: If you don’t have pumpkin pie spice on hand, don’t worry: It’s easy to make your own with our pumpkin pie spice recipe.
3. Stage
Bake the pie for 15 minutes. Reduce the heat to 350°, and bake until the crust is golden brown and the top of the pie is set, 45 to 50 minutes longer. Cover the edge loosely with foil during the last 15 minutes, if needed, to prevent overbrowning. Remove the foil. Let the pie cool on a wire rack for one hour, then refrigerate it overnight or until set. Before serving, top the pie with whipped cream and sprinkle it with cinnamon, if desired.
