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!