Fireball Pumpkin Pie: A Spicy Twist on a Classic Holiday Dessert

Ingredients

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

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Using a fork, evenly pierce the entire pie crust.
3. Bake the crust in the preheated oven until it turns golden brown, approximately 12 minutes. Remove from the oven and increase the oven temperature to 425 degrees F (220 degrees C).
4. In a large bowl, combine the pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon. Use an electric mixer to beat until just blended, then pour the mixture into the pre-baked pie crust.
5. Return the pie to the preheated oven and bake for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set and doesn't jiggle. A toothpick inserted into the center should come out clean, which should take around 45 minutes.
6. Remove the pie from the oven and allow it to cool to room temperature before serving, which should take approximately 2 hours.

Nutrition

• Calories: 334 kcal
• Fat Content: 11 g
• Fiber Content: 5 g
• Sugar Content: 23 g
• Sodium Content: 454 mg
• Protein Content: 5 g
• Cholesterol Content: 56 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g