Prep Time::5 mins
Cook Time:: 1 hr 15 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs 20 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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1 (9 inch) unbaked deep-dish pie crust, at room temperature
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).
Evenly pierce entire pie crust with a fork.
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).
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.
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.
Remove from the oven and let cool to room temperature before serving, about 2 hours.