Preparation Steps

• Preheat oven to 425°F. Using a deep dish 9-inch pie pan, unroll your pie crust and place it into your pie pan. Crimp the edges of your pie crust to create a decorative border for your spicy pumpkin pie. Set aside.
• In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt.
• In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined.
• Add the lightly beaten eggs to the bowl and whisk again until combined.
• Lastly, add the evaporated milk and Fireball cinnamon whisky to the pumpkin mixture and whisk until all the ingredients are fully combined.
• Slowly pour the spicy pumpkin pie mixture into the crust, being sure not to get any filling on the decorative edge, and bake for 15 minutes at 425°F.
• After the 15 minutes, lower the heat to 350°F and bake for an additional 40-45 minutes or until a knife inserted into the center comes out clean.
• Allow the pie to cool on the counter completely before slicing and serving. You can add a squirt of extra creamy whipped topping to individual slices when served, but be sure not to add it until just before serving.