Thanksgiving Irish Cream Pumpkin Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 6 tablespoons unsalted butter, chilled cut into pieces
• 4 eggs
• 2 tablespoons cold water
• 1 1/2 cups pumpkin, canned
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup heavy cream
• 1/4 cup baileys original irish cream

Recipe

• 1 place flour, powdered sugar, and butter in a food processor and pulse until mixture resembles a coarse meal. beat together 1 egg and water. add to flour and process until mixture forms a ball. form a flat disk from the dough. cover with plastic wrap and chill for 1 hour.
• 2 roll out dough into a 12-inch circle on a heavily floured surface. transfer dough circle to a 10-inch pie tin. trim and crimp the edges of the dough. cover with plastic wrap and chill until ready to use.
• 3 preheat oven to 350f (175c). beat pumpkin and remaining eggs in a medium bowl creamy. beat in brown sugar and cinnamon until smooth. add cream and baileys and beat until thoroughly combined. pour pumpkin mixture into piecrust.
• 4 bake for 40-50 minutes or until a knife inserted off-center comes out clean. remove from oven and cool to room temperature.
• 5 cut into wedges and serve. store for up to 3 days covered in the refrigerator.
• 6 note: if pie crust edges become too brown during baking, cover with aluminum foil.