Boozy Pumpkin Pie

Nothing screams fall quite like Pumpkin Pie. This year, we’re stepping up the game by using two delicious cream spirits in the filling – Orphan Girl Bourbon Cream Liqueur for that bourbon flavor and Quarter Moon Pumpkin Spice Liqueur for those fall spices! We are using pre-made pie crust you can grab at any grocery store, but you can also use a home-made crust recipe if you’d prefer. Let’s dig in!

Pumpkin Filling Ingredients
2 cups Pumpkin Puree
1/2 cup Orphan Girl Bourbon Cream Liqueur
1/2 cup Quarter Moon Pumpkin Spice Liqueur
1 cup Brown Sugar (or 1/2 cup White Sugar)
1/4 cup Flour
2 tsp Ground Cinnamon
1/2 tsp Salt
4 Eggs
1/4 cup Butter, melted

Directions
Preheat your oven to 350 degrees.
Using Butter, give your pie pan a quick wipe to ensure your crust does not stick when cooking.
Take a pre-made pie crust and line the inside of your pie pan; set in the fridge.
Add your Flour, Salt, Cinnamon and Sugar in a large bowl and whisk them together.
Then, add your Pumpkin Puree, Orphan Girl, Quarter Moon, Eggs and Butter.
Vigorously stir all ingredients together until they are fully homogenized.
Pull your pie-crusted pan out of the fridge and pour your mixture into the pan.
Place in the oven for 60 minutes.
Once the timer is up, turn off your oven and crack the oven door to allow your Boozy Pumpkin Pie to cool for about 15 minutes; this will stop it from producing cracks on the top of your pie.
Now it’s time to enjoy!