Fireball Pumpkin Pie

1 9-inch refrigerated pie crust Pillsbury brand – one rolled crust from the box
½ cup granulated sugar
¼ cup light brown sugar
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
15 ounce can of 100% pure pumpkin puree Libby’s brand
2 large eggs lightly beaten, room temperature
1¼ cups evaporated milk
¼ cup Fireball brand cinnamon whisky
Extra creamy squirt whipped topping – optional garnish

Preheat oven to 425°F.

Using a deep dish 9-inch pie pan, unroll your pie crust (be sure to follow the tips on the package for unrolling your crust) and place it into your pie pan. Crimp the edges of your pie crust to create a decorative border for your Fireball pumpkin pie. Set aside.

1 9-inch refrigerated pie crust

In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt.

½ cup granulated sugar,¼ cup light brown sugar,1½ teaspoons pumpkin pie spice,½ teaspoon ground cinnamon,½ teaspoon salt
In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined.

15 ounce can of 100% pure pumpkin puree

Add the lightly beaten eggs to the bowl and whisk again until combined.

2 large eggs

Lastly, add the evaporated milk and Fireball cinnamon whisky to the pumpkin mixture and whisk until all the ingredients are fully combined.

1¼ cups evaporated milk,¼ cup Fireball brand cinnamon whisky
Slowly pour the Fireball pumpkin pie mixture into the crust, being sure not to get any filling on the decorative edge, and bake for 15 minutes at 425°F.

After the 15 minutes, lower the heat to 350°F and bake for an additional 40-45 minutes or until a knife inserted into the center comes out clean.

Allow the pie to cool on the counter completely before slicing and serving. You can add a squirt of extra creamy whipped topping to individual slices when served, but be sure not to add it until just before serving.

Extra creamy squirt whipped topping