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 it 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 it until fully combined.
Add the lightly beaten eggs to the bowl and whisk again until combined.
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. Be sure not to get any filling on the decorative edge.
Bake for 15 minutes at 425°F.
After the 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.
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.

Use 100% pure pumpkin purée, not canned pumpkin pie filling. The pie filling already contains added sugar and spices, so it will change the balance of the recipe and the final result.
Oven temperatures can vary and may need occasional recalibration. As the pie nears the end of the bake time, keep a close watch so it doesn’t overbake.
The filling will puff up in the oven, then settle as it cools. That’s expected and similar to how a cheesecake or soufflé behaves as the egg-based custard sets.