Fireball Pumpkin Pie
Pumpkin Pie is a sacred thing at our house. There is one tried and true recipe that we use, and it’s that or nothing. So getting my crazy brood to try something new was not easy. But it was definitely worth it! We had been in a pumpkin pie rut for a while, and while I really enjoy our family recipe, I was up for something new. This recipe is definitely new enough to be a twist, but classic enough to get even the most stalwart holdouts on board.
The twist? This pumpkin pie recipe calls for a healthy dose of Fireball Cinnamon Whisky, and don’t shy away from it! It gets baked into the pie, so while it will give you a good kick of spice, it won’t get you drunk. It simply adds a deep cinnamon taste which complements the pumpkin perfectly. So, without further ado, here is your go to Fireball Pumpkin Pie recipe!
- 1 can pure pumpkin (30 0z)
- 1 1/2 cans Evaporated Milk (18 oz)
- 4 eggs
- 1 1/2 c. sugar
- 1 tsp. salt
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 6 oz. Fireball Cinnamon Whiskey
- 2 frozen pie crusts of your choice
Process: Follow the directions on the package for the pie crusts. If not, go ahead and get your oven up to 400F. Let the crusts thaw for about ten minutes, then prick the bottom and sides with a fork. This allows for the crust to bake evenly and not bubble. Bake them in the center of the rack for about 10-15 minutes until it’s golden brown. Remove and let them cool completely.
While the crusts are doing their thing in the oven, make your filling! In a medium bowl, whisk your eggs together until they are well combined. Then add in the sugar, salt, milk, pumpkin, cloves, cinnamon, ginger, and whisky. Mix until well combined. Pour the filling into the pie crusts, half for each. Put the pies in the oven at 425F and bake for 15 minutes. Lower the temp to 350F and bake for another 40-50 minutes until a knife inserted into the middle comes out clean. Allow to cool for 1-2 hours. Serve topped with whipped cream!
And there you have it! One kickin’ recipe for Fireball Pumpkin Pie! Happy Baking.