Thanks to Ehow for this:
Things You’ll Need
- 9-inch pie crust (store-bought or homemade)
- 15 ounces pumpkin puree (not pumpkin pie mix)
- 3 ounces Fireball Cinnamon Whisky (about 1/3 cup)
- 2 large eggs
- 9 ounces evaporated milk (12-ounce can minus 1/3 cup)
- 3/4 cup brown or white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Sugared cranberries, whipped cream or extra pie crust (for garnish, optional)
Preheat the oven to 425°F. Press the crust into a pie dish.
If you have extra pie dough, you can use leaf pie cutters to make decorative shapes. Place the cutouts in an air-tight container, then store them in the refrigerator as the pie bakes. You’ll add bake the cutouts later on.
Start by blind baking the crust. Place a sheet of parchment paper or aluminum foil on the crust, then add pie weights, dry beans or uncooked rice on top. Bake for 12 to 15 minutes, or until the edges become golden brown.
You won’t be able to cook the beans or rice, but you can reuse them as pie weights. Store the dry beans or rice in an air-tight container and label it accordingly.
While the crust is blind baking, beat the eggs in a large bowl.
Add the pumpkin puree, Fireball Cinnamon Whisky, evaporated milk, sugar, salt and spices.
Mix well until completely smooth and combined.
Reduce the oven to 375°F. Pour the pumpkin filling into the partially baked pie crust. Cover the edges with aluminum foil or a pie shield. Bake for 50 to 60 minutes, or until thin cracks form along the edge of the pie. The filling should be slightly jiggly but mostly set.
Put the pie dish on a baking sheet, then transfer it into the oven. It will be much easier to move around the pie this way.
About 12 to 15 minutes before the pie is done, remove the dough cutouts from the refrigerator. Place them on a baking pan, then add to the oven next to the pie.
Remove the pie and cutouts from the oven and let cool to room temperature. Garnish the pie with the cutouts, plus sugared cranberries and whipped cream, if you’d like. Store leftovers in an air-tight container for up to 3 to 4 days.