Fireball Pumpkin Pie Recipe

Preheat the oven to 400 degrees F (200 degrees C).

Let pie crust come to room temperature about 10 minutes. Evenly pierce entire crust with a fork.

Bake in the preheated oven until golden brown about 12 minutes. Remove from the oven and 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 shell.

Return to the oven and bake 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.