- 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
Preheat the oven to 350 degrees . Beat pumpkin and eggs in a medium bowl until creamy. Beat in brown sugar and cinnamon until smooth.
Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into pie crust.
Bake for 40-50 minutes or until a toothpick or knife inserted comes out clean.(If pie crust edges get too brown during baking, cover with aluminum foil.) Serve at room temperature or slightly chilled.
PLEASE DRINK RESPONSIBLY. BAILEYS Irish Cream Liqueur. 17% AlcVol. 2011 R & A Bailey & Co. Imported by Paddington, Ltd. Norwalk, CT. This recipe contains no more than 0.6 fl. oz. of alcohol per serving.