Fireball Whiskey Pumpkin Pie (Dad’s Favorite)

Naomi Gray creates amazing desserts. She previously baked for Lodgepole and runs Treat Bakery!  She is currently the Accounts Manager at Kestrel Property Management and Kestrel Realty Group.

Naomi’s tips:

-use Libby’s canned pumpkin for the best consistency

-any kind of whisky works, just don’t add any more than the recipe recommends, unless you want pumpkin soup

-you can totally use store bought frozen crusts

-if you are making your own crusts, make sure you give yourself plenty of time to let the dough chill before rolling it out

-have fun!

Ingredients:

Two 9” pie crusts OR three 6” pie crusts (crust recipe below)

1 can pumpkin, 30oz

18oz evaporated milk

4 eggs

1 ½ cups sugar

1 tsp salt

1 tsp ginger

1 tsp cloves

½ tsp cinnamon

6oz fireball whisky

-crack the eggs into your mixer and whisk until the whites and yolks are combined but not frothy
-add sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey
-stir until it is thoroughly mixed
-pour filling into prepared crusts
-place pies on the center rack of the oven at 425. Bake for 15 minutes. Reduce the temp to 350 and bake for another 40-50 minutes or until a toothpick inserted comes out clean
-allow to cool for 1-2 hours before serving.

From scratch crust (makes three 9” pies)

2 ¼ sticks cold butter

2 ½ cups flour

2 Tbl sugar

1 tsp salt

¼-½ cups ice water

-place butter, flour, salt, sugar in a food processor and blend until it resembles coarse sand. With the processor running, trickle in ice water until the dough starts to come together.
-Do not over mix. Dough should not be sticky, or too dry!
-Dump the dough onto plastic wrap and divide into 2 or 3 balls. Form each ball into a disk, wrap tightly with plastic, and refrigerate at least two hours before rolling out.

Source: https://lauraiscooking.tumblr.com/post/102403303207/fireball-whiskey-pumpkin-pie