Fireball Whiskey Pumpkin Pie
This Fireball Whiskey Pumpkin Pie adds a bit of a kick to this classic Thanksgiving dessert. The flavor combo is wonderful!
- 15 oz canned pumpkin
- 9 oz evaporated milk
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoon pumpkin spice
- 3 oz Fireball whiskey
- 1 9-inch pie shell
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!
Serving: 8g | Calories: 265kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 248mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8409IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg