This uses Irish Cream Liquer - storebought (like Bailey's brand), or Homemade (like CC's). Very rich and just a little different for your holiday dessert!
1 premade single crust pie crust (homemade or store bought)
3 eggs
1-1/2 c canned pumpkin
3/4 c brown sugar
1/2 tsp cinnamon
1/2 c heavy cream
1/4 c irish cream liquer
whipped topping
Steps:
1. Preheat oven to 350 Deg. F.
2. Beat eggs and pumpkin in a medium bowl, until creamy. Beat in the brown sugar and cinnamon. Add cream and Irish Cream Liquer and beat until completely combined and creamy.
3. Pur mixture into your pie crust. Bake for 45 to 60 minutes, until a toothpick inserted in center comes out clean. *** If crust gets too brown during baking, you may cover the pie crust edges with some aluminum foil.
4. Remove from oven and let cool. Serve at room temp. or slightly chilled. Top with whipped topping (** You may whisk a little Irish Cream Liquer into the whipped topping as well). Enjoy!
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