Spice up your traditional pumpkin pie with a delicious twist of Fireball whisky.

This recipe takes the classic pumpkin pie to a whole new level of deliciousness by incorporating the warm and fiery flavors of Fireball whisky. The creamy pumpkin filling is infused with a hint of cinnamon and a touch of whisky, resulting in a truly decadent dessert that will impress your guests. Perfect for Thanksgiving or any fall gathering, this Fireball pumpkin pie is sure to become a new favorite.

Ingredients

• 1 9-inch pie crust
• 1 can (15 ounces) pumpkin puree
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup Fireball whisky
• 3 large eggs
• Whipped cream, for serving
• Cinnamon sticks, for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Set aside.
3. In a large bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, cornstarch, cinnamon, ginger, nutmeg, salt, and Fireball whisky. Mix until well combined.
4. Add the eggs to the pumpkin mixture and whisk until smooth and creamy.
5. Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the center is set and the crust is golden brown.
7. Remove from the oven and let the pie cool completely on a wire rack.
8. Once cooled, refrigerate for at least 2 hours or overnight to set.
9. Serve chilled with a dollop of whipped cream and garnish with cinnamon sticks, if desired.

Interesting Facts