Boozy Pumpkin Pie

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Brittanie

This Boozy Pumpkin Pie recipe will take your favorite fall dessert to the next level.

Prep Time 10

Cook Time 55

Additional Time 5

Total Time 5

Servings Servings

1 package of Pillsbury Pie Crust - already prepared - in the dairy case
¾ cup of White Sugar
1 teaspoon of Cinnamon
½ teaspoon Salt
½ teaspoon Ground Ginger
¼ teaspoon of Cloves
2 large Eggs
1 - 15 ounce can of Libby's Pure Pumpkin - NOT THE PIE FILLING JUST THE PLAIN PUMPKIN
1 - 12 ounce can of Nestle's Carnation Evaporated Milk
⅓ cup of Butterscotch Schnapps
Reddi-Wip whipped cream - to top

Unroll one of the already prepared pie crusts, and place it in a pie plate/pan.
Fit the crust into the pan, and crimp edges around the top of the pie plate, or dish. Set aside.
In a bowl, add the plain pumpkin, sugar, cinnamon, salt, ginger, and Cloves and stir to blend.
Break the eggs into a separate bowl, and stir eggs, until they're a light lemon color, add to Pumpkin, and stir well to blend.
Add evaporated milk, and schnapps, and stir until completely blended.
Pour the Pumpkin mixture into the unbaked pie shell, and place in the oven at 425 degrees for 15 minutes, then reduce heat to 350, and bake an additional 40 to 50 minutes, or until a knife inserted in the center, comes out clean.
Remove from the oven, and place on a wire rack to cool completely.
Serve when cool, or refrigerate until time to serve.
Before serving, cut into 2 inch pieces/wedges, and top with a generous amount of whipped cream.
Enjoy!

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Course Dessert

Cuisine American