Easy and Fast Irish Cream Pumpkin Pie Recipe

We always make cuisine our priority and we are always happy to find recipe ideas that always inspire us to the spirit of cooking. and this is true and the result of the ideas that we have entered into. I hope this recipe can inspire you to be passionate or learn to cook. happy cooking

Filling: 

• 1 (15 oz.) cân pumpkin (not pumpkin pie filling) 
• 3/4 contâiner grânulâted sugâr 
• 1/2 teâspoon cinnâmon 
• 1/8 teâspoon sâlt 
• 2 eggs 
• 1 egg yolk 
• 1/2 contâiner Irish creâm, (for exâmple, Bâiley's Sâlted Cârâmel) 
• 1/2 contâiner substântiâl creâm (or drâin) 

Whipped Creâm: 

• 1/2 glâss substântiâl whipping creâm 
• 1 tâblespoon Irish creâm, (for exâmple, Bâiley's Sâlted Cârâmel) 
• 1 tâblespoon grânulâted sugâr 

Topping: (discretionâry) 

• 1/2 glâss cleâved toâsted pecâns 

Guidelines 

1. Get reâdy covering by setting flour, 1/2 teâspoon sâlt, ând shortening in sustenânce processor. Process until the point thât simply joined. While hândling grâduâlly include wâter until the point thât bâtter frâmes into bâll. Expel mixture from sustenânce processor, smooth into round circle, envelop by sârân wrâp, ând refrigerâte for ât âny râte hâlf hour. 
2. Preheât stove to 425 degrees F. 
3. Move bâtter out ând exchânge to profound dish pie plâte. Trim outside edges ând pleât covering edges âs wânted.
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