Fireball and RumChata Pumpkin Pie

Fireball Pumpkin Pie

Makes 1 pie

1 unbaked pie crust for 9-inch pie

15 ounce can pumpkin puree

9 ounces evaporated milk

2 eggs

¾ cup sugar

½ teaspoon salt

½ teaspoon ground ginger*

¼ teaspoon ground cloves*

3 ounces Fireball Whiskey

Whipped cream (optional)

Preheat oven to 425 degrees. Combine pumpkin, evaporated milk, eggs, sugar, salt, spices, and Fireball in a large bowl. Stir until thoroughly combined. Place pie crust in pie pan. Carefully pour pumpkin mixture into crust. Place in preheated oven and bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes, or until knife inserted into center of pie, comes out clean. Allow to cool completely before serving. Top with whipped cream if desired before serving.

*You may substitute 1 teaspoon of pumpkin pie spice if you'd like for the ginger and cloves.

RumChata pumpkin pie

1 unbaked pie crust for a 9-inch pie

15 ounce can pumpkin puree

8 ounces sweetened condensed milk

2 eggs

½ cup brown sugar

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

6 ounces RumChata

Whipped cream (optional)

Preheat oven to 425 degrees. Combine pumpkin, sweetened condensed milk, eggs, brown sugar, salt, spices, and RumChata in a large bowl. Stir until thoroughly combined. Place pie crust in pie pan. Carefully pour pumpkin mixture into crust. Place in preheated oven and bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes, or until knife inserted into center of pie, comes out clean. Allow to cool completely before serving. Top with whipped cream if desired before serving.