Fireball Pumpkin Pie

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

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Evenly pierce entire pie crust with a fork.
3. 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. 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. 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. Remove from the oven and let cool to room temperature before serving, about 2 hours.