Wednesday, November 23, 2011

Irish Cream Pumpkin Pie

Baileys Original Irish Cream is the number one liqueur in the world for good reason.  Its superior flavor is an excellent enhancement for this popular holiday pie. 

 For an extra boost, also top off your pie with Baileys spiked whipped cream.


  • 1 pre-made pie crust
  • 3 eggs
  • 1 1/2 cups canned pumpkin
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup heavy cream
  • 1/4 cup Baileys® Original Irish Cream


    1.      Preheat the oven to 350°
    2.      Beat pumpkin and eggs in a medium bowl until creamy. Beat in brown sugar and cinnamon until smooth
    3.      Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into pie crust
    4.      Bake for 40-50 minutes or until a toothpick or knife inserted comes out clean
    5.      Serve at room temperature or slightly chilled
    6.      Store for up to 3 days covered in the refrigerator

           Note:    If pie crust edges become too brown during baking cover with aluminum foil.

    alittle bit more cant hurt :0)

    pour into your pie shell

    ready to hit the oven

    after 50 minutes ~Viola  :0)
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