Ingredients
2 cups canned pumpkin
1 can (14 ounces) sweetened condensed milk (not evaporated)
1 egg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup Bailey’s Irish Cream
1/3 cup hot water
1 (9-inch), deep dish unbaked pastry shell or graham cracker crust
Preparation
Combine pumpkin, condensed milk, egg, salt, spices, Irish Cream and water in a large bowl. Beat with electric mixer or stir vigorously until well blended. Pour into unbaked pie shell. Bake in preheated 375-degree oven for 50 to 55 minutes. Cool. Serve with sweetened whipped cream or vanilla ice cream.
