Hometown Cooking with Katee Robert

Hometown Cooking
I’m a pumpkin pie fanatic. When I was given this recipe, I kind of laughed because it contains whiskey. Yeah, after that first bite, I wasn’t laughing any more. It’s freaking phenomenal!


4 eggs, slightly beaten
1 29 oz can pumpkin
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla (I double this)
2 shots of whiskey (I like Jack Daniels…because I’m classy like that)
2 12 oz cans of evaporated milk

Combine all ingredients in order. Pour into pie shells (either 2-3 small, or 2 large). Bake at 425* for 15 minutes, then reduce the temperature to 350* and bake for either 40 minutes (small pies) or 55 minutes (big pies).




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