This Fireball Whiskey Pumpkin Pie adds a bit of a kick to this classic Thanksgiving dessert. The flavor combo is wonderful!
Prep Time
15 mins
Cook Time
1 hr
Course: DessertCuisine: American Servings: 8 Calories: 265kcal Author: Jill
Ingredients
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
Instructions
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!
Nutrition
Serving: 8g | Calories: 265kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 246mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8408IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg
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