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Fireball Pumpkin Pie
Fireball Pumpkin Pie
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Prep Time:
5 minutes
Cook Time:
75 minutes
Total Time:
200 minutes
Spice up the holidays with a Fireball whiskey-infused pumpkin pie for a delicious twist on a classic dessert.
Ingredients:
  • 1 (9 inch) unbaked deep-dish pie crust, at room temperature
  • 1 (15 ounce) can pumpkin pie filling
  • 9 ounces evaporated milk
  • 3 fluid ounces cinnamon whiskey (such as Fireball®)
  • 2 large eggs, lightly beaten
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly cooked dish.
  • Poke holes all over the pie crust with a fork to ensure even baking.
  • Bake the crust in the oven until it turns a beautiful golden brown, approximately 12 minutes. Take it out of the oven and turn up the oven temperature to 425 degrees F (220 degrees C).
  • In a large bowl, mix together pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon until just blended using an electric mixer. Pour the mixture into the pre-baked pie crust.
  • Bake the pie in the preheated oven for 15 minutes. Then, lower the oven temperature to 350°F (175°C) and bake for an additional 45 minutes until the filling is firm and a toothpick inserted in the center comes out clean.
  • Allow the dish to cool at room temperature for approximately 2 hours before enjoying.

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