- 2 Frozen Pie Crusts – 2 (9” each or make your own )
- Pure Pumpkin – 1 Can, 30 oz.
- Evaporated Milk – 1 ½ cans, 18 oz.
- 4 eggs
- 1 ½ cups sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 6 oz. Fireball Whiskey
For the crusts, follow the directions on the pie crust package. Preheat your oven to 400 F. Remove crust from freezer and allow to thaw at room temperature for about 10 minutes. Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly. Place the crusts on the center oven rack and bake for 10-15 minutes until it’s light golden brown. Remove and allow the crust to cool completely prior to filling.
While the crusts are baking, prepare the filling. Crack eggs and whisk until the whites and yolks are combined but not frothy. Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey. Stir until it is thoroughly mixed. Pour the filling into the cooled pie crusts.
Place the pies on the center rack of the oven at 425F. Bake at 425F for 15 minutes. Reduce the oven temp to 350F and bake for another 40-50 minutes until a toothpick inserted into the comes out clean. Allow to cool for 1-2 hours prior to serving.