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That makes me think of the yummy pumpkin pie I had on Thanksgiving. Someone in the family made a few pies using my grandmother's recipe and they were spectacular. Her recipe is not as sweet as most of the commercial pumpkin pies these days and you could almost eat it for breakfast. Maybe I will try to hunt down the recipe to post. She also made a great pecan pie which is also a family favorite for the holidays.

We made this Fireball Pumpkin pie for Thanksgiving and it WOWED the family , it was delicious and the kids had a small piece as well

2 large eggs, room temperature
1 can (15 ounces) pumpkin
1 cup half-and-half cream
3/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons Fireball cinnamon whiskey
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Pastry for single-crust pie (9 inches)
Sweetened whipped cream and cinnamon, optional
Preheat oven to 425° In a large bowl, combine the first 8 ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.
Bake 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
If desired, serve with whipped cream and sprinkle with cinnamon. We made fresh whipped cream and added Fireball instead of vanilla to the whipping cream , it was awesome