You do not want the crust to get warm before baking!
Fireball® Pumpkin Pie
Wrap them tightly with plastic wrap and and refrigerate overnight until firm before baking.
Recipe Summary Fireball® Pumpkin Pie
Traditional pumpkin pie with a spicy Fireball® cinnamon kick.Ingredients | Pumpkin Pie Recipe Easy Crust
1 (9 inch) unbaked deep-dish pie crust
1 (15 ounce) can pumpkin pie filling
9 ounces evaporated milk
¾ cup white sugar
3 fluid ounces cinnamon whiskey (such as Fireball®)
2 large eggs, lightly beaten
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground cinnamon
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
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 shell.
Return to the oven and bake 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.
Remove from the oven and let cool to room temperature before serving, about 2 hours.
Info | Pumpkin Pie Recipe Easy Crust
prep:
5 mins
cook:
1 hr 15 mins
additional:
2 hrs 10 mins
total:
3 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
Pumpkin Pie Recipe Easy Crust : If using fresh pumpkin puree, lightly blot it before so, to make things easier, just bake the pie crust leaves separately and place them on top of your pie before serving.
