This Fireball Whiskey Pumpkin Pie adds a bit of a kick to this classic Thanksgiving dessert. The flavor combo is wonderful!
You may also enjoy these liquor flavored desserts like our popular Baileys Cheesecake Cake, Irish Whiskey Bread Pudding, Bailey’s Fudge Mint Cookies, and Chocolate Baileys Truffles.
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Fireball Whiskey Pumpkin Pie
This pumpkin pie will be the big hit at your Thanksgiving dessert table! Combining traditional pumpkin pie with Fireball’s cinnamon whiskey not only ads a bit of a kick, but also add a wonderful flavor. This is a super Easy pumpkin pie that everyone will love!
Ingredients you will need:
- canned pumpkin
- evaporated milk
- eggs
- sugar
- salt
- pumpkin spice
- Fireball whiskey
How to make Pumpkin Pie
First, get yourself a pre-made pie crust.
Next up, make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, pumpkin pie spice, and a pour of Fireball whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.
A pumpkin pie is made in the same way as a baked cheesecake and is flavored with cinnamon and pumpkin spice. The evaporated milk gives a richness to the pie and the Fireball Whiskey works just perfectly with the spices to give it a yummy warming taste sensation!
What is Fireball?
Fireball is a spicy cinnamon whiskey that is kinda like drinking a glass of red hot candies. It has a wonderful and warm flavor that combines perfectly with pumpkin pie.
What is Pumpkin Spice?
Pumpkin Spice is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
Fireball Whiskey Pumpkin Pie
Ingredients
- 15 oz canned pumpkin
- 9 oz evaporated milk
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoon pumpkin spice
- 3 oz Fireball whiskey
- 1 9-inch pie shell
Instructions
- Preheat the oven to 375°
- Beat the eggs with a whisk then add in the rest of the pie filling ingredients. Stir until combined. Pour the mixture into a 9-inch pie shell.
- Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.
- Cool to room temperature then refrigerate for at least 3 hours. Serve chilled.
- Slice the cooled pie and top with whipping cream – enjoy!
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