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