Preheat oven to 425°F. Using a deep dish 9-inch pie pan, unroll your pie crust and place it into your pie pan. Crimp the edges of your pie crust to create a decorative border. Set aside.

In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt.

In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined.

Add the lightly beaten eggs to the bowl and whisk again until combined.

Lastly, add the evaporated milk and Fireball cinnamon whisky to the pumpkin mixture and whisk until all the ingredients are fully combined.

Slowly pour the pumpkin pie mixture into the crust, being sure not to get any filling on the decorative edge, and bake for 15 minutes at 425°F.

After 15 minutes, lower the heat to 350°F and bake for an additional 40-45 minutes, or until a knife inserted into the center comes out clean.

Allow the pie to cool on the counter completely before slicing and serving. Add a squirt of whipped topping to individual slices just before serving, if desired.