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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 Baileys Irish Cream Truffles.
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I just made 4 of them…licking the bowl was a lot fun lol. Delicious!
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.
More Pumpkin Desserts
Add as Google Trusted SourceFireball 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you cook the pie shell first?
No, it cooks all together.
I just made 4 of them…licking the bowl was a lot fun lol. Delicious!
I made this for thanksgiving and everyone loved it. I used canned pumpkin and a bit extra fireball lol
Is there a way to cut back on the milk? It makes more than will fit in a pie shell
Just wondering why is makes more than will fit in the pie plate. It’s deep dish. Is there a way to cut down on some of the liquid? The milk, not the fireball.
\I just made the pie filling alone in a glass baking dish to use in other ways but it is FABULOUS. Some helpful info. You can’t post comments here unless you subscribe (I maintain a “stuff” email address for messages I don’t want to come to my primary email box). The little bottles of Fireball the liquor store sells are 2 oz. so you’ll need to buy two of them but of course, that leaves an ounce for YOU in case you mess up the recipe. 🙂 If you’re frustrated as I always was by the Pinterest, Facebook, Twitter and comments icons (they cover up the recipe text, at least on my Macbook), just scoot the browser page to the left and stretch your page horizontally to the right, then move your cursor back to the left again — they’ll be out of the way and not so annoying when your hands are covered with baking ingredients. I plan to use this filling by putting a cookie dough scoop of it on a graham cracker mini tart crust and topping it with whipped cream (maybe whipped cream spiked with a bit of the leftover whiskey — I wonder if that will work). I’m seriously an improvisatory cook (as was my Mom).
It was delicious and I used canned pumpkin.
I made this for Thanksgiving everyone said it was absolutely delicious!!
Would this be safe for children to eat?
I’m so glad you asked this. I’m thinking that the alcohol would be cooked out, but I also was wondering if children can eat it.
I would like to know also. Any of the fireball recipes. Have young grandchildren. Thank you
Since no one ever answered I wanted to. After 60 minutes of baking approximately 25% of the alcohol will remain, meaning in the entire pie there’s about 1.5 tbsp of alcohol left. In a single slices that’s less than a teaspoon if the child eats an entire slice equalimg an eighth of the pie… And it’s not as though it’ll be on an empty stomach either!
You can use those numbers to make an educated decision; in the US we say that ‘no amount of alcohol is safe for a child’ but in many countries children commonly responsibly have very small amounts of alcohol.
Will fresh pureed pumpkin work as well as canned?
Absolutely! In fact I’d say that’d be preferable over anything canned. You just want to avoid using the pie filling, as that already contains various spices & makes it hard to judge the amount you’d need to add yourself.
You just have to be careful as to which can of pie filling you use. Some cans are “easy” and already have the spices included. I avoid those because there is usually not enough flavor but if you add spices then it becomes unedible. Just a plain filling will work well unless you have the ability to go with fresh pumpkin then by all means do that.
this sounds good