Ingredients
Dough for single-crust pie2 large eggs, room temperature1 can (15 ounces) pumpkin1 cup half-and-half cream3/4 cup sugar1/4 cup packed brown sugar3 tablespoons Fireball cinnamon whiskey1/2 teaspoon pumpkin pie spice1/4 teaspoon saltOptional: Sweetened whipped cream and cinnamon
Preparation
Preheat oven to 425° On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, cream, sugars, whiskey, pumpkin pie spice and salt; beat until smooth. Add filling to crust.
Bake 15 minutes. Reduce heat to 350°. Bake until crust is golden brown and top of pie is set, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
If desired, serve with whipped cream and sprinkle with cinnamon.
