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 Time10

Cook Time1

Chill Time2

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: Fireball Pumpkin Pie Recipe

Servings:

Calories: 197kcal

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.

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.