Bailey's Original Irish Cream is the number one liqueur in the world for good reason - it's delicious and adds so much flavor, depth and decadence to any dish. I love working it into my recipes however I can. Its superior flavor is an excellent enhancement for this popular Thanksgiving dessert.
1 1/2 cups all-purpose flour
1/4 Cup powdered sugar
6 tablespoons unsalted butter, chilled cut into pieces
2 tablespoons cold water
1 1/2 Cup canned pumpkin pulp
3/4 Cup brown sugar
1/2 Teaspoon cinnamon
1/2 Cup heavy cream
1/4 Cup Baileys Original Irish Cream
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.
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.
Preheat oven to 350F. 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.
Bake for 40-50 minutes or until a knife inserted off-center comes out clean. Remove from oven and cool to room temperature.
Cut into wedges and serve. Store for up to 3 days covered in the refrigerator.
Note: If piecrust edges become too brown during baking, cover with aluminum foil.