Fireball Cinnamon Whiskey Pumpkin Pie Recipe
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Fireball Cinnamon Whiskey Pumpkin Pie Recipe
If you love pumpkin pie but want to give the classic recipe a little grown-up twist, this Fireball Cinnamon Whiskey Pumpkin Pie is a fun one to try. It has all the flavours you would expect from a traditional pumpkin pie, including creamy pumpkin, cinnamon, nutmeg and warm autumn spices, but with a splash of Fireball Cinnamon Whisky added to the filling.
The cinnamon flavour in Fireball works really well with pumpkin, so it does not make the pie taste completely different. Instead, it gives the filling an extra warmth and a slight whiskey flavour that makes it perfect for Thanksgiving, Halloween, Christmas or any autumn get-together.
Fireball Cinnamon Whiskey Pumpkin Pie Ingredients
- 1 unbaked 9-inch pie crust
- 1 can pumpkin puree, around 15 oz
- 2 large eggs
- ¾ cup brown sugar
- 1 cup evaporated milk
- ¼ cup Fireball Cinnamon Whisky
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
You can also serve the finished pie with whipped cream, caramel sauce, chopped pecans or an extra sprinkle of cinnamon.
How To Make Fireball Pumpkin Pie
Preheat your oven to 425°F or around 220°C. Place the unbaked pie crust into a 9-inch pie dish and gently press it into the bottom and around the sides. You can crimp the edges if you want the finished pie to look a little more decorative.
Add the pumpkin puree, eggs, brown sugar, evaporated milk, Fireball Cinnamon Whisky, cinnamon, ginger, nutmeg, cloves, vanilla and salt to a large mixing bowl. Whisk everything together until the filling is smooth and there are no obvious lumps.
Pour the pumpkin mixture into the prepared pie crust and place it in the oven. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F or around 175°C and continue baking for another 35 to 45 minutes.
The pie is ready when the outside of the filling looks set but the centre still has a slight wobble when you gently move the pie dish. Try not to wait until the whole filling looks completely solid because pumpkin pie continues to set as it cools.
Remove the pie from the oven and leave it to cool completely. You can eat it once it has cooled, but I think the texture is even better if you refrigerate it for a couple of hours before slicing.
What Does The Fireball Add?
Fireball mainly adds an extra cinnamon flavour along with a little warmth from the whiskey. You can still clearly taste the pumpkin and spices, so it does not overpower the pie.
I would avoid adding too much extra Fireball because adding more liquid could stop the filling from setting properly. If you want an even stronger cinnamon flavour, simply add another small pinch of ground cinnamon instead.
Tips For The Best Pumpkin Pie
One of the biggest mistakes with pumpkin pie is overbaking it. A small wobble in the middle is perfectly normal when you remove it from the oven. As the pie cools, the filling will continue to firm up.
If the edges of your pastry start getting too brown before the filling is ready, loosely cover the outside edge with foil and continue baking.
Make sure you are also using pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would make this recipe much sweeter than intended.
Serving Your Fireball Pumpkin Pie
A big spoonful of whipped cream is probably all this pie really needs, but there are plenty of ways you can dress it up. A drizzle of caramel sauce with a few chopped pecans is delicious, especially if you are serving it as a Thanksgiving or Christmas dessert.
You could also sprinkle a little cinnamon or pumpkin pie spice over the whipped cream just before serving. It makes a simple homemade pie look a little more special without adding much extra work.
Can You Make It Ahead?
Yes, and this is actually a great pie to make the day before you need it. Bake the pie, allow it to cool completely, then cover it and keep it in the refrigerator overnight.
Allowing the pie to chill gives the filling plenty of time to set and means you have one less dessert to worry about on the day.
Leftovers should also be kept refrigerated because the filling contains eggs and milk. Covered properly, the pie should keep for around 3 to 4 days.
A Simple Twist On Classic Pumpkin Pie
This Fireball Cinnamon Whiskey Pumpkin Pie Recipe is an easy way to make traditional pumpkin pie a little more interesting. The Fireball adds extra cinnamon warmth without taking away from the classic pumpkin flavour everyone already knows and loves.
Serve it chilled or at room temperature with plenty of whipped cream and you have a simple autumn dessert that is just a little different from the usual pumpkin pie.
Because the recipe contains Fireball Cinnamon Whisky, it is best treated as an adult dessert and kept separate from desserts being served to children.
