Spicy Cinnamon Whiskey Pumpkin Pie

Spicy Cinnamon Whiskey Pumpkin Pie


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Give your traditional pumpkin pie a spicy kick! With a little bit of cinnamon whiskey, this simple recipe has just enough of a flavor twist to make a splash at your next gathering.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

2 pies


  • 1 (29 oz.) can pure pumpkin
  • 2 ¼ C. evaporated milk
  • ¾ C. cinnamon whiskey
  • 4 eggs
  • 1 ½ C. sugar
  • 1 tsp. salt
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 2 (9 in.) pie shells

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Preheat oven to 425 degrees. In a small bowl, combine sugar, salt, ginger, cloves, and cinnamon; set aside. In a large bowl, beat eggs and then whisk in whiskey. Stir in pumpkin and sugar mixture. Gradually add evaporated milk and stir until smooth. Pour into your pie shells and bake for 15 minutes. Reduce the temperature to 350 and bake pies for an additional 45 minutes, or until an inserted knife comes out clean. Cool for at least an hour before serving.

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