Fireball Whiskey Pumpkin Pie In The Oven

Add filling to crust.

Trim crust to 1 2 in. In a large bowl combine eggs pumpkin cream sugars whiskey pumpkin pie spice and salt. This pumpkin pie will be the big hit at your thanksgiving dessert table. Ingredients you will need.

Beat with an electric mixer until just blended. That s right everyone s favorite cinnamon flavored booze can be used as the cinnamon flavoring for pumpkin pie. So down a couple of shots and let s get to. Transfer to a 9 in.

Combine pumpkin pie filling evaporated milk sugar whiskey eggs salt ginger cloves and cinnamon in a large bowl. Remove from the oven and increase oven temperature to 425 degrees f 220 degrees c. I know i m drooling too. In a large bowl combine the eggs pumpkin puree half and half sugar 1 4 cup brown sugar fireball cinnamon whiskey pumpkin pie spice and salt.

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If it comes out clean remove pie from oven. Use a toothpick in centre of pie to determine if it is done. This is a super easy pumpkin pie that everyone will love. Preheat oven to 425 on a lightly floured surface roll dough to a 1 8 in thick circle.

Reduced oven to 350f and bake for a further 45 minutes. Combining traditional pumpkin pie with fireball s cinnamon whiskey not only ads a bit of a kick but also add a wonderful flavor. Place the pie crust on the opposite side of the hot coals or of the gas and cover grill cooking for 15 20 minutes. However despite whatever you may think of fireball the whiskey doesn t overpower this traditional pie at all instead it adds a sweet cinnamon flavor to the filling and whipped topping.

Bake at 425f for 15 minutes. Pour pumpkin mixture into par baked crust. Make the pie filling by combining pure pumpkin puree evaporated milk eggs sugar salt ground ginger ground cloves and fireball whiskey. Then combine all of the ingredients into a bowl or a mixer and mix until it gets to a smooth consistency.

Fireball whisky pumpkin pie sounds like the perfect kick of cinnamon added to a pie. Beyond rim of plate. First preheat the oven to 425f for 15 minutes and reduce the heat to 350f. Add pumpkin pie filling evaporated milk sugar salt ginger cloves cinnamon and fireball.

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Crimp the edges and set aside. Remove crust and reduce heat to 325f. Meanwhile in a large bowl whisk together pumpkin cream fireball brown sugar eggs flour pumpkin pie spice salt and vanilla until smooth. Pour the filling into the pie crust.

Pour into the pre baked pie shell.