This Fireball Whiskey Pumpkin Pie adds a bit of a kick to this classic Thanksgiving dessert. The flavor combo is wonderful!
Preheat the oven to 375°
Beat the eggs with a whisk then add in the rest of the pie filling ingredients. Stir until combined. Pour the mixture into a 9-inch pie shell.
Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.
Cool to room temperature then refrigerate for at least 3 hours. Serve chilled.
Slice the cooled pie and top with whipping cream – enjoy!