October 3, 2024
Review RecipeFireball Pumpkin Pie
Fireball pumpkin pie is a unique twist on the classic flavor, infusing it with a warm cinnamon kick for a comforting taste.
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Our Fireball pumpkin pie brings a luxurious twist to the traditional fall favorite. Infused with the warm, cinnamon spice of Fireball Whisky, this pie transforms an ordinary dessert into a richly flavored indulgence. The silky pumpkin filling, paired with the fiery yet smooth notes of whisky, creates an exquisite balance of sweet and spice. This pumpkin pie recipe is one you won’t soon forget.
Let’s Dish: About This Recipe
Main Ingredients: Pumpkin puree, Fireball whisky, evaporated milk, eggs, sugar, spices, and pie crust.
Quick Steps: Mix pumpkin, sugars, eggs, milk, and Fireball. Pour into pie crust and bake.
Total Time & Yield: 3 hours 10 minutes; serves 8.
Why This Recipe
- This Fireball Pumpkin Pie recipe offers a uniquely spiced take on the classic fall dessert.
- While other recipes might opt for using traditional pumpkin pie spice, our version incorporates Fireball Cinnamon Whisky, bringing an extra warmth and subtle heat that enhances the pie’s cozy flavors.
- Unlike many recipes that stick to standard flavorings, the whisky creates a deeper, more complex taste.
- Additionally, where some recipes rely on heavy cream or more sugar, our pie strikes a balance with evaporated milk, resulting in a creamier texture without overwhelming sweetness.
- The blend of spices and whisky ensures a richer, more nuanced pie than others that may lack this spicy punch.
Fireball Pumpkin Pie Ingredients
The star ingredient of this pie, the pure pumpkin puree, gives it that distinct autumn flavor.
The unique addition of Fireball whisky brings a touch of spice to the pumpkin pie. If you’re a fan of cinnamon and whisky, this ingredient will be a game-changer.
To add a finishing touch, top your Fireball pumpkin pie slices with a dollop of extra creamy whipped topping.
Fireball pumpkin pie is made with the following ingredients:
- 1 (9-inch) refrigerated pie crust
- ½ cup of granulated sugar
- ¼ cup of light brown sugar
- 1½ teaspoons of pumpkin pie spice
- ½ teaspoon of ground cinnamon
- ½ teaspoon of salt
- 15-ounce can of 100% pure pumpkin puree
- 2 large eggs, lightly beaten, room temperature
- 1¼ cups of evaporated milk
- ¼ cup of Fireball brand cinnamon whisky
- Extra creamy squirt whipped topping, optional garnish
Substitutions And Additions
PIE CRUST: If you prefer to make your own homemade crust instead of using a refrigerated one, you can certainly do so.
Just make sure your homemade pie crust recipe yields a crust that will fit a deep dish nine-inch pie pan.
PUMPKIN PUREE: Do not substitute canned pumpkin pie filling or mix for the 100% pure pumpkin puree. These two are not interchangeable as the canned pumpkin pie filling has added spices and sugar already added to it.
While the recipe calls for canned pumpkin puree, you can also use homemade pumpkin puree if you have it. Ensure you drain out any excess liquid from the homemade puree by lining a mesh strainer with a coffee filter and allowing it to drip into a bowl.
The color and consistency of homemade puree may vary, but it will work well in the recipe.
EVAPORATED MILK: Make sure you use evaporated milk, NOT sweetened condensed milk. They are both typically found next to each other in the baking aisle but can’t be used as substitutes for each other.
If you really need to use a substitute for the evaporated milk, you can use half & half, but we prefer the texture of the pie best when using the evaporated milk.
FIREBALL CINNAMON WHISKY: If you’re not a fan of alcohol or prefer not to include it in the recipe, you can omit the Fireball cinnamon whisky altogether.
The pie will still be delicious with its traditional pumpkin spice flavors.
WHIPPED TOPPING: If you can’t find the whipped topping in the spray can or prefer a different type of whipped cream, you have options.
Thawed whipped topping from a tub or homemade whipped cream can be used as substitutes. Just remember to only add the topping or cream to individual slices right before serving to prevent it from melting into the pie.
How To Make This Fireball Pumpkin Pie Recipe
Fireball pumpkin pie is a breeze to prepare. Follow these simple steps for a delicious dessert:
STEP ONE: Preheat the oven to 425°F.
Using a deep dish nine-inch pie pan, unroll your pie crust and place it into your pie pan. Follow the tips on the package for unrolling it.
Crimp the edges of your pie crust to create a decorative border for your Fireball pumpkin pie. Set aside.
STEP TWO: In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt.
STEP THREE: In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined.
STEP FOUR: Add the lightly beaten eggs to the bowl and whisk again until combined.
STEP FIVE: Lastly, add the evaporated milk and Fireball cinnamon whisky to the pumpkin mixture and whisk until all the ingredients are fully combined.
STEP SIX: Slowly pour the Fireball pumpkin pie mixture into the crust, being sure not to get any filling on the decorative edge.
Bake in the preheated oven for 15 minutes at 425°F.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.
STEP SEVEN: After 15 minutes, lower the heat to 350°F. Bake for an additional 40 to 45 minutes or until a knife inserted into the center comes out clean.
You will notice that the fireball pumpkin pie filling will rise (puff up) when baked, but it will also settle as it cools. This is supposed to happen and is similar to a cheesecake or souffle that rises (puffs) as it bakes to the egg custard.
STEP EIGHT: Allow the pie to cool on the counter completely before slicing and serving.
You can add the extra creamy whipped topping to individual slices when served, but be sure not to add it until just before serving.
How To Serve
Serve a slice of Fireball whisky pumpkin pie as is, either at room temperature or chilled. The creamy and spiced filling paired with the flaky crust is a delicious treat.
For an extra touch of indulgence, drizzle some warm caramel sauce over each slice of pie.
Add a scoop of vanilla ice cream alongside a slice of Fireball pumpkin pie. The ice cream complements the warm spices of the pie.
Enjoy a slice of Fireball pumpkin pie with a cup of hot apple cider or a pumpkin spice latte.
MORE PUMPKIN RECIPES
For more perfect pumpkin desserts, our mini pumpkin pies are so cute, and our pumpkin magic cake bakes into three layers of tasty cake.
Storage
Whether you’re storing the pie or reheating leftovers, these storage and reheating instructions will help preserve the flavor and texture of the pie.
MAKE AHEAD: If you prefer to prepare the pie in advance, you can make it a day ahead and chill it in the refrigerator.
IN THE FRIDGE: After baking and cooling the pie, cover it lightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to three days.
However, note that the longer the pie is refrigerated, the softer the crust may become.
IN THE FREEZER: If you need to store the pie for a more extended period, it can be frozen.
Wrap it tightly in plastic wrap or place it in an airtight container suitable for freezing. It can be stored in the freezer for up to one month.
REHEATING: To reheat a refrigerated or frozen Fireball pumpkin pie, it’s best to thaw it completely in the refrigerator before reheating.
Once thawed, you can enjoy it chilled or warm it in the oven at a low temperature for a few minutes until it reaches your desired serving temperature.
Avoid reheating in the microwave, as it may cause uneven heating and affect the texture of the pie.
Why We Love This Recipe
Fireball pumpkin pie has captured the hearts of many with its delightful flavors and simple preparation. Here are two reasons why we love this recipe:
SPICED PERFECTION: The combination of pumpkin pie spice, ground cinnamon, and Fireball cinnamon whisky creates a harmony of warm and comforting flavors.
UNIQUE TWIST: Adding Fireball cinnamon whisky to the classic pumpkin pie recipe elevates it to a whole new level. The subtle notes of cinnamon and whisky blend beautifully with the creamy pumpkin filling.
Fireball pumpkin pie is a delightful twist on the traditional pumpkin pie, infusing it with warm cinnamon whisky flavors. The combination of pumpkin, spices, and a touch of alcohol creates a dessert that’s both comforting and exciting.
Frequently Asked Questions
Can I use sweetened condensed milk instead of evaporated milk?
Sweetened condensed milk and evaporated milk are not interchangeable in this recipe. Stick to using evaporated milk to achieve the desired texture and consistency of the pie filling.
Can I freeze the pie before baking it?
It’s not recommended to freeze the unbaked pie as the texture of the filling may be affected once thawed. It’s best to bake the pie first, then freeze it if needed.
Can I use a different type of alcohol instead of Fireball cinnamon whisky?
If you’d like to experiment with different flavors, you can substitute other cinnamon-flavored liqueurs or spiced rums. Keep in mind that the taste may vary depending on the choice of alcohol.
Can I use a different type of pie crust?
If you have a preferred homemade pie crust recipe, feel free to use it instead of the refrigerated pie crust. Just make sure it yields a crust that will fit a deep dish 9-inch pie pan.
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Fireball Pumpkin Pie
Fireball pumpkin pie is a unique twist on the classic flavor, infusing it with a warm cinnamon kick for a comforting taste.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 3 hours 10 minutes
Servings 8
Ingredients
- 9 inches pie crust (Pillsbury brand – one rolled crust from the box)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 15 ounces 100% pure pumpkin puree, Libby’s brand
- 2 large eggs, lightly beaten and room temperature
- 1¼ cups evaporated milk
- ¼ cup Fireball brand cinnamon whisky
- Extra creamy squirt whipped topping, optional garnish
Instructions
- Preheat oven to 425°F. Using a deep dish 9-inch pie pan, unroll your pie crust (be sure to follow the tips on the package for unrolling your crust) and place it into your pie pan. Crimp the edges of your pie crust to create a decorative border for your Fireball pumpkin pie. Set aside.
- In a small bowl, whisk together the granulated sugar, light brown sugar, pumpkin pie spice, ground cinnamon, and salt.
- In a large mixing bowl, add the pumpkin puree and the sugar mixture. Whisk until fully combined.
- Add the lightly beaten eggs to the bowl and whisk again until combined.
- Lastly, add the evaporated milk and Fireball cinnamon whisky to the pumpkin mixture and whisk until all the ingredients are fully combined.
- Slowly pour the Fireball pumpkin pie mixture into the crust, being sure not to get any filling on the decorative edge, and bake for 15 minutes at 425°F.
- After the 15 minutes, lower the heat to 350°F and bake for an additional 40 to 45 minutes or until a knife inserted into the center comes out clean.
- Allow the pie to cool on the counter completely before slicing and serving. You can add a squirt of extra creamy whipped topping to individual slices when served, but be sure not to add it until just before serving.
Notes
- Do not substitute canned pumpkin pie filling or mix for the 100% pure pumpkin puree. These two are not interchangeable as the canned pumpkin pie filling has added spices and sugar already added to it. You will not get the same outcome if you use this.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.
- You will notice that the fireball pumpkin pie filling will rise (puff up) when baked, but it will also settle as it cools. This is supposed to happen and is similar to a cheesecake or souffle that rises (puffs) as it bakes to the egg custard.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 222mg | Potassium: 263mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8437IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 1mg
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