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3/4 cup sugar
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground clove
4 oz cream cheese
2 eggs
1 can (15 oz) pumpkin
3/4 cup evaporated milk
1/4 cup Pennington's Vanilla Rye Whiskey
1 unbaked 9-inch deep dish pie shell

Preheat oven to 425.

With a mixer, cream together sugar, cinnamon, ginger, clove, and cream cheese. Add eggs and mix to combine. Add pumpkin, evaporated milk, and whiskey. Pour mixture into pie shell. Bake at 425 for 15 minutes. Turn oven down to 350 and continue baking for 50-60 minutes or until knife inserted in center of pie comes out clean. Cool completely on wire rack before serving.