Fireball Pumpkin Pie

This Fireball pumpkin pie is similar to a traditional pumpkin pie, but with a spicy kick from Fireball cinnamon whiskey that will remind you a those tiny, red hot candies you can't get enough of. Just a little Fireball in the batter adds warm, spicy, cinnamon notes and takes your pumpkin pie from good to... spirited!

• Preparation Time: 5 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 20 mins
• Calories: 334 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¾ cup white sugar
• ¼ teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 3 fluid ounces cinnamon whiskey (such as Fireball®)
• 1 (15 ounce) can pumpkin pie filling
• 1 (9 inch) unbaked deep-dish pie crust, at room temperature
• 9 ounces evaporated milk

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Evenly pierce entire pie crust with a fork.

Step 3

Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).

Step 4

Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie crust.

Step 5

Return to the preheated oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.

Step 6

Remove from the oven and let cool to room temperature before serving, about 2 hours.