This Fireball Pumpkin Pie is a Take on the Classic


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Get ready to win the holiday bake-off with this surefire winner. Let me say this, Whoever thought to combine traditional pumpkin pie with Fireball whiskey is an absolute genius. If you've never had Fireball before, it's a spicy cinnamon whiskey that tastes like you drank a cup of red hot candies. It's great mixed with other cocktails (Spiked apple cider and Fireball whisky combined taste just like apple pie). So adding it into a pumpkin pie recipe seems so fitting, especially if you are planning on bringing the dessert to Friendsgiving or a holiday barbecue.

How To Make Fireball Pumpkin Pie

 

One of the reasons I really love this Fireball whiskey pumpkin pie is how it is cooked. Step away from that oven folks, this pie is cooked completely on the grill! So, heat it up to 400F.

First, get yourself a frozen pie crust (or make your own using our vodka pie crust recipe) and poke small holes in the dough with a fork. Place the pie crust on the opposite side of the hot coals (or of the gas) and cover grill, cooking for 15-20 minutes. Remove crust and reduce heat to 325F.

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Next up, make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, ground ginger, ground cloves, and a hearty pour of Fireball cinnamon whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.

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Like the naked pie crust, place the filled pie on the opposite side of the hot coals and cover the grill. Cook for 25-30 minutes then rotate the pie a half turn to ensure even cooking. Cover and cook for an additional 25-30 minutes and check the doneness of the pie by sticking a toothpick into the center. If the toothpick comes out clean, the pie is ready to come out and cool.

Once cooled completely, top the pie with whipped cream and serve with a sprinkling of ground cinnamon. The cooled pie is best served at room temperature. You can also make this fireball pumpkin pie recipe in the oven as well, baking the pie at 450F for 15 minutes then reducing the temperature to 350F for 40 minutes. Let cool to room temperature before serving.

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This recipe was inspired by BBQ Pit Boys.

Watch: Fireball and Pineapple Are a Match Made in Whiskey Heaven on the Grill

https://rumble.com/embed/v6ga1d/?pub=7gve

Fireball Pumpkin Pie

Fireball whiskey and pumpkin pie just make sense together. Learn how to make this recipe on your grill, leaving the oven to the turkey.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Drinks
Cuisine American
Servings 8 servings
Calories 150 kcal

Ingredients
  

  • 15 oz pure pumpkin purée
  • 9 oz evaporated milk
  • 2 eggs
  • 3/4 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 oz Fireball Whiskey
  • 1 cup whipped cream
  • 1/2 tsp ground cinnamon

Instructions
 

  • Bring the grill to 400℉
  • Remove the frozen pie crust from the packaging and poke small holes with a fork over the crust. Place the pie crust on the opposite side of the hot coals (or of the gas) and cover grill, cooking for 15-20 minutes.
  • Remove crust and reduce heat to 325F.
  • make the pie filling by combining pure pumpkin puree, evaporated milk, eggs, sugar, salt, ground ginger, ground cloves, and Fireball whiskey. Mix ingredients in a mixing bowl then pour the mixture into the crust.
  • Place the filled pie on the opposite side of the hot coals and cover the grill. Cook for 25-30 minutes then rotate the pie a half turn to ensure even cooking. Cover and cook for an additional 25-30 minutes and check the doneness of the pie by sticking a toothpick into the center. Remove from grill and cool completely
  • Top the pie with whipped cream and serve with a sprinkling of ground cinnamon.

Nutrition

Sodium: 243mgCalcium: 70mgVitamin C: 4.1mgVitamin A: 8250IUSugar: 26gFiber: 2gPotassium: 176mgCholesterol: 58mgCalories: 150kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.5gSaturated Fat: 1gFat: 3gProtein: 3gCarbohydrates: 28gIron: 0.9mg