Name: Spicy Fireball Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 1 (15 oz) can pumpkin puree; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup heavy cream; 1/4 cup whole milk; 1/4 cup Fireball Cinnamon Whisky; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 1/2 tsp salt; Whipped cream, for topping

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A bold twist on a holiday classic, this Spicy Fireball Pumpkin Pie brings warmth and depth with a splash of cinnamon whiskey. Smooth, rich pumpkin custard is baked into a flaky, golden crust and finished with a touch of whipped cream. It’s the ultimate Thanksgiving pie with a fiery kick.

Why You’ll Love This Recipe

This pie combines the comfort of traditional pumpkin pie with an unexpected spicy-sweet edge, thanks to the addition of Fireball Cinnamon Whisky. The subtle heat from the whisky enhances the warm spices without overpowering the classic pumpkin flavor. It’s a unique and festive dessert that’s sure to stand out on your holiday table, perfect for adventurous palates and whiskey lovers alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unbaked 9-inch pie crust
pumpkin puree
granulated sugar
large eggs
heavy cream
whole milk
Fireball Cinnamon Whisky
ground cinnamon
ground nutmeg
ground ginger
ground cloves
salt
whipped cream, for topping

directions

Preheat the oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie dish. Crimp or decorate the edges as desired.
In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, heavy cream, milk, and Fireball whisky until the mixture is smooth and cohesive.
Add the ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk until all spices are evenly incorporated.
Pour the pumpkin filling into the prepared pie crust and smooth the top.
Bake for 50–55 minutes, or until the center is just set and a toothpick or knife inserted comes out clean.
Remove from the oven and allow the pie to cool completely on a wire rack before slicing.
Top with whipped cream before serving, if desired.

Servings and timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 310 kcal

Variations

Boozy boost: Add a tablespoon of bourbon for extra depth alongside the Fireball.
Crust options: Try a graham cracker or gingersnap crust instead of traditional pie dough.
Extra spice: Increase cinnamon or add a dash of cayenne for a more pronounced heat.
Non-alcoholic version: Substitute the whisky with 1 tablespoon of cinnamon syrup or additional milk if avoiding alcohol.
Maple finish: Drizzle with maple syrup before serving for a sweet, smoky complement.

storage/reheating

Store leftovers in the refrigerator, covered, for up to 4 days. To reheat individual slices, warm gently in the microwave for 15–20 seconds. For a crispier crust, reheat in a 300°F (150°C) oven for 10–12 minutes. The pie can also be frozen (unwhipped) for up to 2 months—thaw in the fridge overnight before serving.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s thick and well-drained to avoid a watery filling.

Does the alcohol bake off?

Most of the alcohol bakes off during cooking, leaving behind the flavor without the strength.

Can I make this pie ahead of time?

Yes, it can be made a day ahead and stored in the fridge. Add whipped cream just before serving.

What type of crust works best?

A traditional flaky pie crust works well, but gingersnap or graham cracker crusts add extra flavor.

Is this pie spicy?

It has a warm spice profile with a subtle kick from the Fireball, not overwhelming heat.

Can I use evaporated milk instead of cream and milk?

Yes, substitute both with 3/4 cup evaporated milk if preferred.

How do I know when the pie is done?

The center should be just set and not overly jiggly. A knife inserted should come out clean.

What if I don’t have Fireball?

Any cinnamon-flavored whiskey will work, or use regular whiskey with a dash of cinnamon.

How do I prevent a soggy crust?

Pre-baking (blind baking) the crust for 10 minutes helps keep the base firm.

Can I freeze this pie?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

Spicy Fireball Pumpkin Pie is an exciting take on a classic holiday dessert, adding a warming note that enhances every bite. Whether served at Thanksgiving, a fall potluck, or a festive dinner party, it delivers seasonal comfort with a lively twist. Easy to prepare and unforgettable in flavor, this pie is a conversation starter and a sweet way to spice up your holiday menu.

Spicy Fireball Pumpkin Pie

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Author: Mia
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A bold twist on a holiday classic, this Spicy Fireball Pumpkin Pie blends rich pumpkin custard with a fiery splash of cinnamon whiskey. Baked into a flaky crust and topped with whipped cream, it’s a standout dessert for Thanksgiving or fall gatherings.

Instructions

Preheat oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie dish. Crimp or decorate the edges as desired.
In a large bowl, whisk together pumpkin puree, sugar, eggs, heavy cream, milk, and Fireball whisky until smooth.
Add cinnamon, nutmeg, ginger, cloves, and salt. Whisk until fully combined.
Pour the filling into the prepared pie crust.
Bake for 50–55 minutes, or until the center is set and a toothpick comes out clean.
Let the pie cool completely before slicing.
Top with whipped cream before serving.