Fireball Whiskey Pumpkin Pie

• 2 homemade or purchased pie crusts
• 1 (30oz) can Pure Pumpkin
• 18 ounces Evaporated Milk
• 4 Eggs, room temperature
• 1 1/2 cups Sugar
• 1 teaspoon Salt
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Cloves
• 6 ounces Fireball Cinnamon Whiskey

Preheat TRAEGER (or oven) to 375°.

Follow directions on package if using pre-made frozen pie crusts. Par-bake crusts on grill  for 10-15 minutes. (Be sure to follow cooking times on the package of your purchased pie crusts) Remove crusts from grill and let cook. Meanwhile, crack eggs in a mixing bowl. Whisk in and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and Fireball Whiskey. Pour mixture to the top of each pie crust.

Bake at 375° for approximately 50-60 minutes, check pies half way through cooking time and rotate a half turn for even cooking, if necessary. Place a tooth pick into center of each pie and If they come out clean, pies are done. If the pie sticks to toothpick, continue baking until a toothpick comes out clean, and the center is just set.

Let cool completely on counter then refrigerate several hours or overnight. Serve with whipped cream.