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.
Ingredients
Units
Scale
- 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
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.
Notes
- Use a pie shield or foil to protect crust edges if they brown too quickly.
- For a stronger kick, increase Fireball by 1–2 tablespoons.
- Refrigerate leftovers and enjoy within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
