Boozy Pumpkin Pie

I’m sure for most people, when they think of Thanksgiving dessert, they think of pumpkin pie first. In fact, according to the many Pie polls I saw, pumpkin was the number one choice.

Since pumpkin pie is pretty traditional, I decided to shake things up a bit.

Allow me to introduce to you, dear reader, my Boozy Pumpkin Pie.

That’s right. This guy took a shot of whiskey before hitting the oven. And after a taste during the doneness test, I can assure it, that shot of Jack was the right decision!

It is really yummy! It has just a hint of Jack and the alcohol cooks off, so it’s a winner for all ages. 

Boozy Pumpkin Pie

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon each: ground cloves, ground ginger, ground nutmeg, ground allspice 

Pinch of salt

1 can pumpkin (15oz) 

1 can evaporated milk (12oz) 

2 eggs

1-1/2 oz Jack Daniels 

In a small bowl, combine sugar, cinnamon, salt, and other spices.

In a larger bowl, combine your eggs, pumpkin, and evaporated milk. Mix well. Add the sugar/spice mix. 

Add the Jack. I used the whole mini bottle.

Pour into an unbaked pie shell and bake at 425 for 15 minutes then 350 for 40-50 minutes.

Next: top with some whipped cream and watch this become a new favorite. 

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