Fireball Whiskey Pumpkin Pie

Name: Fireball Whiskey Pumpkin Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 9 inch deep fill pie crust ((store bought or homemade)); 1 can pure pumpkin puree ((14 oz / 398ml)); 2 eggs; ½ cup brown sugar ((100g)); ¼ cup granulated white sugar ((50g)); 1 cup heavy cream (35%) ((235ml)); ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; 1 tablespoon vanilla extract; 4 tablespoons Fireball Whiskey

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Last Updated on December 1, 2021 by Slow The Cook Down

America's favorite Thanksgiving dessert just got a tasty makeover! This pumpkin pie variation contains Fireball whiskey for a boozy punch of flavor that's warming and comforting. If you're bored of your usual pumpkin pie recipe, you have to give this one a try!

Overhead shot of a fireball whiskey pumpkin pie and a sliced served on to a plate.

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If you love the flavor of a freshly baked homemade pumpkin pie, you are going to adore this elevated version!

Seasoned with the usual spices of ginger, nutmeg, cinnamon and cloves, this traditional pie is then enhanced with a little Fireball whiskey for one delicious Thanksgiving dessert. All the flavors you love, but a little bit better!

This Fireball whiskey pumpkin pie is a must for all you whiskey lovers, and it's super simple to make, which is always a bonus! Serve with some whipped cream for a crowd pleasing fall dessert!

Be sure to try my Roasted Pumpkin and Pumpkin Pizza too!

Why you will love this recipe!

Quick and easy: It takes 5 minutes to mix together the ingredients for the pumpkin pie filling, pour it into a pie crust and then bake. Simple!
Make ahead: Pumpkin pie is a great make ahead dessert so it's perfect for Thanksgiving and the holidays. It's freezer friendly too!
So delicious! If you think pumpkin pie can be a bit bland, you are not alone! This version amps up the flavors of the seasonal spices, whilst delivering a hit of whiskey too. This adults only dessert will be the star of the show!

A slice of fireball whiskey pumpkin pie on a plate with a fork.

Ingredients

Pumpkin puree: Use a pure canned pumpkin puree for this recipe rather than a pumpkin pie filling that contains additional spices and sugars.
Eggs: Beaten into the other filling ingredients.
Sugars: This is made with a mix of brown and white sugars. The molasses in the brown sugar adds a more complex sweetness that works great with the spices.
Cream: Use a 35% cream for the most decadent of Thanksgiving pies.
Spices: Ground nutmeg, cinnamon, ginger and cloves.
Vanilla extract: Use pure rather than imitation vanilla extract if you can for the best flavor, but artificial will work just fine if that's what you have.
Fireball whiskey: This Canadian whiskey is flavored with cinnamon and sweeteners so blends in perfectly with the other flavors in the pie whilst giving you a hit of booze.
Pie crust: This recipe uses a 9 inch pie crust. I used a store bought frozen crust, though if you have a favorite pie crust recipe you can of course make it from scratch. Use a gluten-free pie crust if you have an intolerance.

How to make Fireball whiskey pumpkin pie

Be sure to scroll down for the full recipe!

Mix together the ingredients for the filling (photo 1).
Pour into your pie crust (photo 2).
Bake, let cool and serve (photo 3).

Three step by step photos to show how to make the recipe.

Recipe Variations

This Fireball whiskey pumpkin pie is delicious as it is, but there are a few simple ingredient swaps you can make. You can use a different whiskey if you like, a bourbon like Jack Daniel's would work great! The individual spices can also be subbed for a pumpkin pie spice mix - you'll need two teaspoons.

Frequently Asked Questions

How do you know when pumpkin pie is baked?

This pumpkin pie will take around 50 to 60 minutes to bake, you should start checking it at around 45 minutes to be sure that it doesn't over bake.

I test my pumpkin pie by giving it a little wiggle, it should not move at the edges but have a very slight jiggle in the middle, similar to a baked cheesecake. It should be set on top, but take it out of the oven when you still have that little wobble in the center as it will continue to cook as it cools.

You can also insert a knife near the center, and if it comes out clean it's ready. This will leave a mark in the pie, but it's easily covered with some whipped cream.

You can over bake pumpkin pies, cracks may appear on the surface, small bubbles may appear and the filling will start to pull away from the pastry case. If you see any of these signs, take it out of the oven straight away.

Does pumpkin pie need to be refrigerated before being served?

A million times, yes! The pumpkin pie filling is a custard, so it needs to be chilled so that it sets fully. Let the pie cool at room temperature for at least one hour before transferring it to the fridge. Keep it in the fridge for at least two hours before serving.

Can you use homemade pumpkin puree to make pie?

It's best to err on the side of caution and use a pure canned pumpkin puree to make this dessert. Homemade pumpkin puree can often contain quite a lot of liquid, so it's best to stick with canned, leave your Halloween pumpkins for a different recipe.

Close up of a slice of pie with the end point cut off.

Storage

This Fireball whiskey pumpkin pie will keep well in the fridge for up to 4 days and it's best to serve within two, so it's a great option for a make ahead dessert for Thanksgiving. Once it's chilled in the fridge for a couple of hours, cover it loosely with foil or plastic wrap til you are ready to serve.

You can also freeze this pie once you've baked it. Let it cool to room temperature and chill in the fridge as per the recipe, as this will help it to freeze quicker and ice crystals are less likely to form. Once chilled, cover with several layers of plastic wrap and a layer of foil, and it will keep well for up to 4 weeks. Thaw the pie in the fridge overnight before serving. Don't let it thaw at room temperature as this can lead to a soggy crust.

Recipe Notes and Tips

Mix the pie filling ingredients together really well til you have a smooth mixture. I found that a balloon whisk was the quickest way to getting the best texture.
Make sure that your oven is fully preheated before baking the pie so it coos evenly through.
If your pastry case is browning too quickly, you can cover the edges with some foil, or with a pie crust protector.
Don't skip the cooking time. Your pumpkin pie needs to be fully chilled and set or it won't hold it's shape when you cut into it.

Close up of a for cutting away some of the pie.

More Dessert Recipes

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