Fireball Pumpkin Pie

Ingredients

• 1 unbaked deep-dish pie crust , 9 inch
• 1 can pumpkin pie filling , 15 ounce
• 9 ounces evaporated milk
• 0.75 cups white sugar
• 3 fluids ounces cinnamon whiskey , such as Fireball
• 2 large eggs , lightly beaten
• 0.5 teaspoons salt
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground cloves
• 0.25 teaspoons ground cinnamon

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Evenly pierce entire pie crust with a fork.

3. 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. 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. 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. 6

   Remove from the oven and let cool to room temperature before serving, about 2 hours.