Okay, so my pies don't usually come out looking that pretty, but I do love the way they taste. This was my mom's pumpkin pie recipe, but I modified it by switching out the bourbon with Fireball whiskey. That little extra cinnamony kick is delish.
15oz canned pumpkin (or fresh, but cooking down pumpkin is kind of a PITA)
2 C. granulated sugar
2 heaping Tbs. flour
1 tsp cinnamon
½ tsp. cloves
Dash nutmeg
3 eggs
12 oz can evaporated milk
½ c. Fireball whiskey
(2 cups total liquid - you can adjust proportions of milk and Fireball according to taste)
Mix all ingredients together, pour into an unbaked pie crust, and bake in a 350 degree oven until set in the middle, about 45 minutes. Enjoy!