Fireball Pumpkin Pie
Your father found this recipe somewhere on Facebook and insisted I make it for Thanksgiving even though we already had 4 other pies! But, I am so glad he did because it was yummy. Serve slightly warm with a scoop of vanilla ice cream for a dreamy Fall or holiday dessert.
Ingredients:
1 double shot of Fireball Whiskey (3oz)
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| Many southern pies call for Whiskey or Bourbon. |
9 oz evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 frozen traditional pie crust
Preparation:
Preheat oven to 400. Use a fork to lightly poke holes around the pie shell. Bake pie shell for 10 minutes and remove from oven.
Reduce heat to 350.
Mix together pumpkin, evaporated milk, eggs, sugar, spices, and Fireball until well blended. Pour into pie shell and bake 40-45 minutes. Cover pie crust with foil if it starts to get too dark. Use a toothpick to check the center of the pie for doneness.
