Name: Fireball Pumpkin Pie Recipe
Prep time: 5 min
Cook time: PT-488740H57M24S
Total time: PT-488740H57M24S
Cuisine: American
Ingredients: 1 (9 inch) unbaked deep-dish pie crust, at room temperature; 1 (15 ounce) can pumpkin pie filling; 9 ounces evaporated milk; ¾ cup white sugar; 3 fluid ounces cinnamon whiskey (such as Fireball); 2 large eggs, lightly beaten; ½ teaspoon salt; ½ teaspoon ground ginger; ½ teaspoon ground cloves; ¼ teaspoon ground cinnamon

Jump to Recipe·5 from 19 reviews

If you’re looking for the ultimate autumn dessert with a playful twist, Fireball Pumpkin Pie is about to become your new go-to. This gorgeously spiced pie brings together everything you love about classic pumpkin pie, but with a fiery splash of cinnamon whiskey that warms you from the inside out. It’s lush, creamy, and has just the right amount of kick to transform your dessert table. Whether you’re serving it at Friendsgiving, family gatherings, or just treating yourself, Fireball Pumpkin Pie is pure fall magic in every slice.

Fireball Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

This pie comes together with mostly pantry staples, plus that signature splash of cinnamon whiskey. Each ingredient is essential, contributing to the creamy texture, spiced aroma, and burnished color that make this pie irresistible.

Unbaked Deep-Dish Pie Crust (9-inch): Start with a quality crust—store-bought or homemade—at room temperature so it bakes up golden and crisp.
Pumpkin Pie Filling (15 ounces): Ready-mixed pumpkin pie filling saves time, ensuring rich flavor and smooth consistency.
Evaporated Milk (9 ounces): Adds creaminess and helps the filling set with a luscious texture.
White Sugar (3/4 cup): Sweetens the pie and balances the warmth from the whiskey and spices.
Cinnamon Whiskey (3 fluid ounces, such as Fireball): The star ingredient—Fireball—delivers spicy cinnamon warmth and an unmistakable twist.
Large Eggs (2, lightly beaten): Essential for binding the filling so every slice holds together beautifully.
Salt (1/2 teaspoon): Enhances the flavors and keeps everything perfectly seasoned.
Ground Ginger (1/2 teaspoon): Adds a fresh, zingy spice note that brightens up the filling.
Ground Cloves (1/2 teaspoon): Provides a deep, aromatic warmth that complements the cinnamon kick.
Ground Cinnamon (1/4 teaspoon): Rounds out the spice profile for extra coziness in every bite.

How to Make Fireball Pumpkin Pie

Step 1: Preheat and Prepare the Pie Crust

First, preheat your oven to 400 degrees F (200 degrees C). Take your pie crust out of the fridge and let it come to room temperature—this helps with even baking. Use a fork to gently prick the entire surface of the crust. Docking prevents big air bubbles and ensures you have a nice, flat base ready for all that glorious filling.

Step 2: Blind-Bake the Crust

Bake the crust in the hot oven for about 12 minutes, or until it turns just golden brown. This pre-bake step keeps your crust crisp—not soggy—once the filling goes in. As soon as it’s done, pull it out, and increase the oven temperature to 425 degrees F (220 degrees C).

Step 3: Make the Fireball Pumpkin Pie Filling

In a large mixing bowl, add the pumpkin pie filling, evaporated milk, white sugar, Fireball cinnamon whiskey, beaten eggs, salt, ginger, cloves, and ground cinnamon. Use an electric mixer on low speed, blending everything just until smooth and evenly combined. The aroma of cinnamon whiskey mingling with pumpkin and spices will already have your kitchen smelling like pure bliss!

Step 4: Fill and Bake

Pour the filling into your pre-baked pie crust, smoothing the top gently. Slide the pie into the oven at 425 degrees F (220 degrees C) and bake for 15 minutes to help the filling set. After that, reduce the oven temperature to 350 degrees F (175 degrees C) without opening the oven door, then continue baking for about 45 minutes. The filling should be set with barely a wiggle, and a toothpick inserted in the center should come out clean.

Step 5: Cool and Set

Take the pie out of the oven and let it cool completely at room temperature, about 2 hours. This step is essential: the filling will continue setting as it cools, giving you those picture-perfect slices every time. Once cool, your Fireball Pumpkin Pie is ready to serve, slice, and enjoy!

How to Serve Fireball Pumpkin Pie

Garnishes

Give your Fireball Pumpkin Pie the finishing touch it deserves! A billowy cloud of freshly whipped cream is a classic choice. If you want to play up the cinnamon notes, sprinkle a little extra cinnamon or nutmeg on top. For a wow factor, try a drizzle of caramel sauce or a scattering of candied pecans. These garnishes not only make your pie look gorgeous, but they add layers of flavor and texture that everyone will adore.

Side Dishes

Pair your Fireball Pumpkin Pie with warm apple cider, spiced chai, or even a cozy hot chocolate. For a festive spread, serve with cinnamon-maple roasted nuts or a fresh fruit salad. The pie’s punchy cinnamon notes play beautifully with fall-inspired drinks and nibbles, rounding out your dessert table.

Creative Ways to Present

Fireball Pumpkin Pie isn’t just for traditional slices! Try cutting it into small bars for a dessert buffet, or pile bite-sized pieces into parfait glasses with whipped cream for a playful take on pumpkin pie. For the adults, offer a mini shot of Fireball on the side—guaranteed to be a conversation starter at your party.

Make Ahead and Storage

Storing Leftovers

Leftover Fireball Pumpkin Pie is a treat, even days later. Cover the pie tightly with plastic wrap or transfer slices to an airtight container, then store in the refrigerator for up to four days. The flavors deepen as it sits, making each leftover slice even more delicious.

Freezing

You can absolutely freeze Fireball Pumpkin Pie if you’re planning ahead. Let the baked pie cool completely, then wrap it tightly in a layer of plastic wrap followed by foil. Freeze for up to two months. When ready to serve, thaw overnight in the fridge for best results.

Reheating

To enjoy your pie warm, simply place slices on a baking sheet and reheat at 300 degrees F for about 10 minutes, or until just heated through. Avoid microwaving for long, as it can make the crust soggy. Warm pie pairs beautifully with cold whipped cream!

FAQs

Can I use homemade pumpkin puree instead of canned filling?

Absolutely! Homemade pumpkin puree works beautifully. Just be sure to drain any excess moisture so your Fireball Pumpkin Pie filling isn’t too runny, and add your own pumpkin pie spice blend to taste.

Is there a non-alcoholic substitute for Fireball?

Yes, if you want to skip the alcohol, try using cinnamon extract with a dash of extra milk, or add a bit more ground cinnamon to intensify the spice. The kick will be gentler, but still delicious!

How do I know when the pie is fully baked?

The filling should be just set and not jiggly in the center. A toothpick inserted near the middle should come out clean. If the edges are browning too quickly, loosely tent with foil during the last 15 minutes of baking.

Can I make Fireball Pumpkin Pie ahead for a party?

Fireball Pumpkin Pie is perfect for make-ahead! Prepare and bake it a day in advance, then chill. Let it come to room temperature before serving for the smoothest texture and the fullest flavor.

Does the alcohol in Fireball bake off?

Most of the alcohol cooks off during baking, leaving behind complex cinnamon flavor and a gentle warmth you’ll love. The pie is safe for most to enjoy, but keep in mind a hint of whiskey remains for a spirited twist.

Final Thoughts

This Fireball Pumpkin Pie is more than a dessert—it’s a guaranteed way to electrify your next gathering and surprise everyone with something delightfully different. Don’t be surprised if it quickly disappears from the table! Give this pie a try and watch how just a splash of cinnamon whiskey transforms a classic into everyone’s new favorite treat.