Fireball Whiskey Pumpkin Pie

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 318kcal

Author Slow The Cook Down

Ingredients

1 9 inch deep fill pie crust (store bought or homemade)

Pumpkin Pie Filling

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

Instructions

Prepare your pie crust as per the instructions - mine had to thaw for 5 minutes at room temperature.
Pre-heat the oven to 400F / 200c.
Place all of the ingredients for the pumpkin pie filing into a bowl. Use a whisk to combine everything together til you have a smooth mixture.
Pour the mixture into the pie crust.
Place in the oven and bake for 15 minutes, then turn the temperature down to 350F / 175c and bake for another 35 to 40 minutes.
The pie is done when the filling has set, and has a slight jiggle in the very middle, but is set on the outside.
Let the pie cool at room temperature for one to two hours, then keep refrigerated til ready to serve. Chill for at least 2 hours.

Notes

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.
Store in the fridge for up to 4 days, or freeze for up to four months.
The individual ground spices can be substituted with two teaspoons of pumpkin pie spice mix.

Nutrition