Description
This Fireball Pumpkin Pie recipe adds a spicy kick to the traditional pumpkin pie with the warm, cinnamon notes of Fireball whiskey, elevating it to a spirited dessert that will delight your taste buds.
Ingredients
Pie Crust:
- 1 (9 inch) unbaked deep-dish pie crust, at room temperature
Filling:
- 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
Instructions
- Preheat the oven: Preheat the oven to 400 degrees F (200 degrees C).
- Bake the crust: Pierce the pie crust with a fork and bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase the temperature to 425 degrees F (220 degrees C).
- Prepare the filling: In a large bowl, combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon. Beat with an electric mixer until blended. Pour into the pre-baked pie crust.
- Bake the pie: Bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees F (175 degrees C) and continue baking for about 45 minutes, until the filling is set.
- Cool and serve: Allow the pie to cool to room temperature for about 2 hours before serving.
- Prep Time: 5 mins
- Cook Time: 1 hr 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 334
- Sugar: 23g
- Sodium: 454mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 56mg
