Fireball
Pumpkin Pie Recipe
Ingredients
:
2
large eggs, room temperature
1
can (15 ounces) pumpkin
1
cup half-and-half cream
3/4
cup sugar
1/4
cup packed brown sugar
3
tablespoons Fireball cinnamon whiskey
1/2
teaspoon pumpkin pie spice
1/4
teaspoon salt
Pastry
for single-crust pie (9 inches)
Sweetened
whipped cream and cinnamon, optional
How
To Make Fireball Pumpkin Pie :
Preheat
oven to 425° In a large bowl, combine the first 8 ingredients; beat until
smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling
into crust.
Bake
15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden
brown and top of pie is set (cover edges with foil during the last 15 minutes
to prevent overbrowning if necessary). Cool on a wire rack for 1 hour.
Refrigerate overnight or until set.
If
desired, serve with whipped cream and sprinkle with cinnamon.
Pastry
for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4
tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp.
ice water, tossing with a fork until dough holds together when pressed. Wrap
and refrigerate 1 hour.
Nutrition
Facts :
1
piece: 461 calories, 27g fat (17g saturated fat), 126mg cholesterol, 274mg
sodium, 47g carbohydrate (30g sugars, 2g fiber), 6g protein.
