3 fluid ounces cinnamon whiskey (such as Fireball®)
2 large eggs
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground cinnamon
Preheat the oven to 400 degrees F (200 degrees C).
Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
Remove from the oven and let cool to room temperature before serving, about 2 hours.